Ginger Peach and Strawberry "Ice Cream" Pie
INGREDIENTS
7 1⁄2-oz package rice bran crackers
1⁄3 cup toasted wheat germ
1⁄2 cup golden raisins
1⁄2 cup frozen apple juice concentrate, thawed
Olive oil cooking spray
12 1⁄3-oz package lite silken tofu
1 Tbsp grated ginger root
1 medium banana, mashed
1 3⁄4 cups diced fresh peaches
1 1⁄4 cups evaporated cane juice (organic sugar)
1 Tbsp lemon juice
1 Tbsp pure vanilla extract
2 Tbsp cornstarch
2 Tbsp cold water
1 pint fresh strawberries, sliced
1 10-oz jar fruit-sweetened apricot preserves
1⁄4 cup candied ginger, minced
PREPARATION
Preheat oven to 375 degrees. Spray deep-dish, 10-inch pie plate with olive oil cooking spray. Place crackers in food processor and process to a crumb. Add wheat germ and pulse to mix. Add raisins and juice. Process until mixture begins to form a ball. Press evenly into prepared pan and bake on the middle oven rack for 15 minutes. Set aside to cool.
To prepare filling, place tofu in food processor and process. Add ginger, banana and peaches, and pulse to mix. Add evaporated cane juice, lemon juice and vanilla. Blend until smooth. Pour tofu mixture into medium saucepan and cook over medium-low heat for 3 minutes or until heated through, stirring frequently. Combine cornstarch and water in a small bowl and add to the pan. Reduce heat to low and simmer for 2 minutes. Set aside to cool for 10 minutes. Pour filling into cooled crust.
Arrange sliced strawberries in a circular pattern, starting at the outer edge and working toward the center. Warm fruit preserves in the microwave or small pan, and pour over the berries. Sprinkle with minced ginger, and place the pie in the freezer. Freeze overnight. Let sit for 15 minutes before serving.
