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Raspberry "Sweetheart" Pie

What you need: 

1 bag (12 ounces) frozen raspberries (reserve one cup for garnish)
2 boxes (12.3 ounces each) of Mori Nu Lite firm, silken tofu
2 packages (3.85 ounces each) vanilla Mori Nu Mates, low fat pudding mix
any graham cracker crust
mint leaves

What you do: 

Bring the raspberries to room temperature, keeping the reserved raspberries frozen.
Blend thawed raspberries with two boxes of tofu till smooth. When the tofu mixture is smooth, add the pudding mix. This will take about five minutes of blending time before it becomes smooth and the sugars dissolve.
If your blender holds a small capacity, consider blending the recipe in 2 batches, and mix the two batches together well. Another option is that you could simply blend it all in a food processor.
Pour into graham cracker crust and garnish the edges of the pie with the frozen raspberries and a few mint leaves. Refrigerate for two hours before serving. This dessert needs to be served cold.
This is a delicious recipe! I enjoy making it for my husband on Valentines day, our anniversary, and for Thanksgiving. My daughter isn't too fond of raspberries, but she loves this pie!

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I made some minor changes to this recipe for a picnic. Instead of making one large pie, I tried to make mini pies and it didn't turn out well. The filling was absolutely delicious, but it was rather messy. The tofu is hard to blend, and I think it would work better in the food processor in comparison to our small blender. Even though our mini pies didn't come out that pretty, they tasted delicious and were a big hit!

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