Chocolate Tofu Pie
Source of Recipe
Science News Magazine
Recipe Introduction
Want a triple whammy? Serve with a cup of strong, flavonoid-rich darjeeling
tea. The especially good news: This pie is so rich that it's easy to be
satisfied with a very small slice. Tip: although the measurements for the
sugar and water may seem tiny, this is accurate. The chocolate chips add
most of the sugar to the recipe.
List of Ingredients
2 boxes of low-fat Mori-Nu silken tofu (12.3-ounces each, any firmness)
1 10-ounce package of semi-sweet chocolate chips
1/3 tsp. sugar
1/3 tsp. water
chocolate-cookie no-bake pie shell
raspberries or strawberries (garnish) Recipe
Melt the chocolate in the top of a double boiler until the chips retain their
shape but are soft as warm butter. Remove from heat and let stand a couple
minutes.
Puree the tofu in a food processor—about 2 minutes—frequently scraping
down the sides of the mixing bowl to ensure that all of the tofu is converted
from a soft brick into a warm-pudding consistency. Add the water to the
sugar, then mix both into the tofu. Add the softened chocolate and stir until
thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to
make soft peaks, like frosting a cake. Garnish with berries. Then chill to
set. Ready in 1 hour.
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