2 c. water
1 1/2 pkgs. Knox gelatin
1 tbsp. D. C. Lemon Lite Drink Mix
8 oz. silken tofu
1 tbsp. vanilla
1 tsp. butter flavor extract
1 tsp. lemon peel
2 tbsp. non-fat dry milk
4 drops yellow food coloring (opt.)
2 tsp. D. C. Lite Sweetener

PIE CRUST:

1 tsp. butter flavor extract
1 tbsp. D. C. Lite Sweetener
1 egg
24 C. C. Wheat Sveltes, ground in food processor
1 apple, shredded in food processor

Add gelatin to 1 cup cold water and let stand for 1 minute. Add mixture to one more cup water and stir over medium heat until gelatin is completely dissolved. Set aside to cool. Mix all remaining ingredients in food processor. Add gelatin mixture and mix. Pour into baked pie shell and chill.

CRUST: Mix all of the above in bowl and press into a 9" pie plate sprayed with Pam. Bake at 375 degrees until brown, about 15 to 20 minutes. Remove and cool. (Meringue can be added to the pie.) Yield: 4 servings, each = 1/4 protein, 1/4 fruit and 1 bread. Filling can be used along as a pudding. 4 servings, each = 1/4 fruit and 1/4 protein.