I’m generally not the biggest pie fan. When it comes to desserts, I like mine rich, chocolatey, and preferably topped with peanut butter. But my better half likes fruit desserts like pies and tarts. So the other day we came up with this beauty…
She’s gluten and refined sugar free, and tastes delicious – warm and cold.
One little warning though – this pie is filling. It’s full of protein so a little bit goes a long way (we couldn’t stay out of it and ended up feeling very full).
“Healthy Lemon Custard Pie”
- 1/2 of a 14 oz. package of tofu
- 1 Tbs. fat free cream cheese
- 1/2 cup plain, 0% fat Greek Yogurt
- 1 tsp. vanilla extract
- 1/4 cup honey
- 1/3 cup lemon juice
For the pie crust, I used the recipe found here. Bake the pie crust according to the directions for 8-10 minutes before adding the custard.
Preheat oven to 350 degrees. Mix all custard ingredients in food processor or blender. Pour over crust. Bake for 25 minutes. Garnish with fruit of your choice. Refrigerate the leftovers (we liked it even more when it was cold!).