Soy Recipes - Low-Fat NO-Cholesterol Pumpkin Pie and Sour Cream

LOW-FAT NO-CHOLESTEROL PUMPKIN PIE

This version of the Thanksgiving classic is high in protein and good for people with high cholesterol.

• 1 pound drained tofu
• 2 cups plain canned pumpkin (not pumpkin-pie filling)
• 1/2 cup fructose or honey or 1 tablespoon barley malt concentrate or 1 cup barley malt syrup or rice syrup
• 2 tablespoons arrowroot powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon ground allspice
• 1/2 teaspoon ground ginger
• 1/2 teaspoon ground nutmeg
• 9-inch unbarred pie shell

1. Preheat the oven to 400°E
2. In a blender or food processor, mix all of the ingredients thoroughly. Pour the mixture into the pie shell.
3. Bake for fifteen minutes. Reduce temperature to 350°F and bake an additional fifty to fifty-five minutes. The pie is done when a toothpick conies out clean after being inserted in the center of the pie Let cool and serve topped with chopped or halved pecans.

LOW-FAT SOUR CREAM

• 1/2 pound tofu
• 2 tablespoons lemon juice 3 tablespoons canola oil

1. In a blender or food processor, blend the tofu and lemon juice until creamy.
2. While mixing, gradually add the oil through the feeder tube and continue to process until the mixture is thick. If it is too thick, blend in a little duality water, as needed.