Categories: Pies, Desserts 
      Yield: 8 servings 
  
  2 1/2 c  Sliced peaches or mangoes 
    1/2 c  Shredded coconut 
           -(unsweetened) 
      1 c  Honey 
      2 tb Whole wheat flour 
      1 ts Ground cinnamon 
    1/8 ts Ground nutmeg 
      1    9-inch baked pie shell 
     12 oz Firm tofu; squeezed 
           -to remove moisture 
      2    Eggs; OR... 
      4 oz -egg substitute 
      4 oz Light cream cheese 
           -OR- non dairy cream cheese 
    1/4 ts Salt 
  1 1/2 ts Vanilla 
  
  Preheat electric oven to 350 F.  In a bowl, combine peaches, 
  coconut, 1/4 cup of the honey, the flour, 1/2 teaspoon of the 
  cinnamon, and the nutmeg.  Mix gently; spoon into pie shell.  In a 
  blender, add tofu, eggs, cream cheese, the remaining 3/4 cup 
  honey, the remaining 1/2 teaspoon cinnamon, the salt, and vanilla. 
  Cover and blend until smooth.  Pour over peaches.  Bake for 50 to 
  60 minutes, or until golden brown.  Makes 8 servings. 
   
  Guest Demonstrator:  Paul Onishi 
   
  CHERRY BLOSSOM FESTIVAL RECIPES (FEBRUARY 1995) 
   
  Reprinted with permission from: 
  The Electric Kitchen & Hawaiian Electric Company, Inc. 
   
  [Meal-Master compatible format by Karen Mintzias]