Crust:
- 1 1/4 cups (310 mL) graham crumbs
- 1/4 cup (60 mL) margarine, melted
- 2 Tbsp (30 mL) liquid honey
Filling:
- 2 1/2 (625 mL) cups red split lentils, cooked
- 250 g low fat cream cheese
- 1/3 cup (75 mL) liquid honey
- 1 Tbsp (15 mL) canola oil
- 1 tsp (5 mL) cornstarch
- 1 tsp (5 mL) vanilla
- 1/2 tsp (2 mL) salt
- 14 oz (350 g) can unsweetened crushed pineapple, drained
- 1/2 cup (125 mL) shredded unsweetened coconut
Preheat oven to 180° C (350° F).
Combine graham crumbs, margarine and honey. Mix well. Press into 22 cm (9 inch) pie plate.
In a food processor, combine lentils, cream cheese, honey, oil, cornstarch, vanilla and salt. Blend until puréed. Pour into mixing bowl. Stir in pineapple and coconut. Pour into pie shell.
Bake 20 minutes. Remove from oven and cool. Cut into 12 wedges.
Nutritional information
- Per Serving (135g)
- Calories 379.6
- Protein 6.5g
- Carbohydrates 35.4g
- Fibre 5.5g
- Sugars 19.8g
- Fat 11.8g
- Cholesterol 11.7mg
- Potassium 242.1mg
- Sodium 186.7mg
- Vitamin A 8%
- Vitamin C 5%
- Calcium 3%
- Folate 3%
- Iron 44%
- Zinc 2%
Recipe courtesy of Canadian Lentils.
