1 pkg. (0.6 oz.) "sugar-free" lemon gelatin
2 c. boiling water
1 1/2 c. cold water
1 pkg. (14.2 oz.) HINOICHI SOFT TOFU, drained
3 tbsp. lemon juice
2 tsp. grated lemon peel
1 graham cracker pie crust (9 or 10 inches)

Dissolve gelatin in boiling water. Add cold water and chill until consistency of egg whites. Place in blender with tofu and lemon juice. Quickly whirl until well blended. Mix in lemon peel. Pour into graham cracker pie crust. Chill until firm. Serve topped with fresh strawberries or other fresh fruit.