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]