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adapted from "Hollyhocks and Radishes - cookbook from Michigans Upper Peninsula Notes: This recipe takes about 15 minutes to start to finish (if ingredients are on hand). Recipe calls for fresh fruit; I use fresh/frozen depnding on availability. Original recipe also called for 4 oz cream cheese, and whipped topping, where I use tofu cream. 1) In sauce pan, toss 2 cups blueberries with sugar/corn starch. 2) Add water; bring to boil and cook slowly till thickened, stirring constantly (takes about 2 - 5 minutes). 3) Take off heat, stir in lemon juice and set aside to cool. Meanwhile/Then, 4) line bottom of 9-inch dish with graham crackers, 5) spread with tofu cream (orig cream cheese) 6) stir 1-1/2 cups blueberries into cooked mixture (Note; if using frozen berries, do this with step 3) 7) pour onto prepared pie crust/on top of graham crackers 8) top with remaining 1/2 cup blueberries and raspberries 9) serve with addl tofu cream (orig. whipped topping). Chill, and serve to people of all diets - this is guaranteed to be enjoyed by beef-eaters and others. Posted to fatfree digest by
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|Serving Size: 1 Serving (52g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 2.1mg||0 %|
|Potassium 0.7mg||0 %|
|Total Carbohydrate 7.3g||2 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 7.2g|
|Protein 0g||0 %|
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Calories per serving: 30
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