Sally Errey is a passionate nutritionist in the field of disease prevention and healthy living. Her well-researched approach has been honed from seven years assisting cancer patients at Inspire Health , a non-profit cancer care centre in Canada. Her work with physicians and associated practitioners has led to a wealth of knowledge that she shares enthusiastically with her audiences. In 2006 her cookbook, Staying Alive! Cookbook for Cancer Free Living (Belissimo Books, 2004) became a national best-seller thanks to Sally’s practical and “can do” approach to healthy living every day.
 
This simple recipe is an example of how Sally uses tofu to make healthy, but yummy, treats.
 
Apricot Almond Torte
1 9  inch pie shell
1/2 pkg (150g) Sunrise Almond Dessert Tofu
1 cup (100 g) fine almond meal
1 can apricot halves in syrup

Pre-heat the oven to 350 F (180 C) and pre-cook the pie shell as directed on the package. In a mixing bowl, whisk the tofu with a fork until it has a creamy consistency. Fold in the almond meal until well combined. Taste for sweetness, and add a dash of the apricot syrup from the can if required. Pour the tofu mix into the pie shell. It should cover the bottom. (This is not a traditional pie filling but more of a base for the apricots). Gently place the apricots, cut side down on the tofu mix. Place in a decorative pattern around the shell. Put the torte into the oven and bake for 20-30 minutes. Allow to cool or refrigerate before serving.

Serves 6