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Peanut Butter Pie   

Directions:

In blender, blend tofu, 3/4-cup of peanut butter, honey, oil, vanilla, and salt until smooth and creamy; set aside.
Spread 1-cup peanut butter evenly to cover bottom and sides of glass bowl; add carob chips.
Microwave approximately 1 minute until chips are melted. Do not overheat, as it will harden and become unusable.
Stir mixture until smooth; add cereal; stir again.
Spread carob mixture into baked pie shell.
Freeze approximatley 4 hours until set.
Pour tofu mixture into pie shell; return to freezer until completely frozen.
Serve slightly thawed.
Garnish with nondairy whipped topping, carob curls, and chopped peanuts.

Yield: Twelve slices.

Nutritional information:

Per serving: calories: 491; fat: 34 grams; saturated fat: 10.4 grams; sodium: 418 milligrams; carbohydrates: 39.4 grams; dietary fiber: 4.9 grams; protein: 5.3 grams.

The Micheff sisters

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