Share this Recipe!
The Art of Refreshment with Mighty Leaf Iced Tea

Connect with Betty on Facebook

GourmeBetty on Facebook

Key Lime Tofu Pie

Rita Nader Heikenfeld, CCP, CMH
Questions for Rita? Email:

I was given this recipe at a seminar for soy foods. Here’s my adaptation. It’s really scrumptious!

12.3 oz firm silken tofu
1/3 cup lemon juice
1/2 cup key lime juice
14 oz can sweetened condensed milk, fat free
8 oz fat free or regular non-dairy frozen whipped topping, thawed
Lowfat graham cracker crust

Whirl everything in food processor except for the topping and crust. Fold topping into mixture and pour into pie crust. Chill at least 3 hours.

Copyright Rita Heikenfeld 2005






Please note regarding baking recipes: not many of my instructions call for "greasing the pan" or using non-stick spray. The Silpat and Silicone Bakeware which I use do not require additional grease. If you're using a traditional baking pan or sheet, you must either apply butter or spray with non-stick spray. Please contact me with any questions.