Filling

Add the ingredients to a blender and blend until it looks like milk. You shouldn’t see any pieces of tofu.

Pour the mixture into a medium sauce pan and cook on medium low heat until it becomes thick and creamy, like pudding. Set aside to cool.

Meringue

In a large mixing bowl add the cream of tarter to the brine and mix with a whisk attachment on a high speed until combined. Turn off the mixer and add the sugar and vanilla and mix on a high speed for ten to fifteen minutes or until the meringue forms stiff peaks.

Put the phyllo cups on a baking sheet and fill with the lime filling. Top with a dollop of meringue and put under the broiler until the meringue begins to brown. Turn the pan to brown them evenly. Watch carefully so they don’t burn, never leave them unattended while they are under the broiler.

Cover and refrigerate for at least eight hours so they set.

You may have extra filling and meringue left over. Put them in a ramiken and make a "baked Alaska."