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Persimmon Ice Creme Pie
8 oz Silken tofu
8 oz Soy cream cheese or regular if you prefer
3 lg Persimmons; ripe
1/2 ts Vanilla
1 ts Packed grated lemon peel
1/4 c Honey
Put tofu, cream cheese and honey in food processor and blend till
smooth. Mash persimmons and add other ingredients, stir all together.
Pour into pie shell--I suggest the granola pie crust below. Freeze
for several hours, until set. Let thaw 1 1/2 hours before serving.
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