Recipe - Persimmon Ice Creme Pie

8 ounce Silken tofu
8 ounce Soy cream cheese or regular
if you prefer
3 lg Persimmons; ripe
One half teaspoon Vanilla
1 teaspoon Packed grated lemon peel
One fourth cup Honey

Put tofu, cream cheese and honey in food processor and blend till smooth.
Mash persimmons and add other ingredients, stir all together. Pour into pie
shellI suggest the granola pie crust below. Freeze for several hours,
until set. Let thaw 1 One half hours before serving.

Posted to recipeludigest Volume 01 Number 170 by "Bonnie"
solomon1@kcsnet.com on Oct 27, 1997