Pie shell:
2 cups ground raw almonds (consistency of flour)
1 teaspoon baking powder
1 egg white, slightly beaten
2 tablespoons salad oil
1/2 teaspoon almond essence

2 cups firm low-fat tofu
1/2 cup skim milk
1/2 cup frozen or fresh strawberries
1 1/2 tablespoons lemon juice
1 teaspoon strawberry extract (Wagner's)
6 teaspoons dietetic strawberry syrop (No-Cal)

1/2 cup strawberry jam (see recipe)
1/2 cup dietetic strawberry jam (Dia-Mel)
1. Combine ground almonds with baking powder in a bowl.
2. Stir in the oil, almond essence and egg white.
3. Work mixture with hands to form a firm but moist dough.
4. Press mixture into the greased base and sides of an 8-inch/20cm pie dish.
5. Bake in a preheated 375 F/190C for 10-15 minutes, or until lightly browned. Remove from oven and cool.
5. Place tofu, milk, strawberries, lemon juice, extract and syrup into blender and blend until smooth.
4. Spoon tofu onto the nut base.
5. Bake in a preheated 375 F/185 C oven for 20 minutes or until tofu has set.
6. Allow to cool, then refrigerate for 3-4 hours.
7. To serve, spread on top 1/2 cup or more strawberry jam.