Banana Pudding Pie

• 1 tablespoon kanten/agar agar/ vegan jelly substitute
• 1/3 cups water
• 300g firm tofu, well drained
• Egg substitute for 1 large egg (or omit might be OK)
• 3 tablespoon sugar
• 2 tablespoon honey substitute or other sweetener
• 2 tablespoon lemon juice
• 2 bananas
• dash of cinnamon powder

TOPPING:

• 1/2 banana
• dash of lemon juice
• sprinkle of cinnamon powder
• cherry/strawberries (optional)
• One Low Fat/Fatfree pie crust to fit a 25cm pie dish. (I used honey graham cracker crumbs pressed into the pie dish)

Put 1 Tbspn kanten/gelatin substitute into 1/2cup water and leave for 5 minutes, then cook it over low heat until dissolved.

Mix the rest of the ingredients in a blender until smooth.

Pour the gelatin substitute mix into the tofu mix and blend for a few seconds.

Pour into pie shell.

Refrigerate until firm – 3 hours or more.

Top with sliced banana and fruit, sprinkle lemon juice to stop browning, and sprinkle cinnamon.

Servings: Makes 8 or so slices.

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