Title: Chocolate tofu pie
 Categories: Digest, July, Lacto, Fatfree
      Yield: 1 Servings
 
MMMMM--------------------GRAHAM CRACKER CRUST-------------------------
     10    Graham crackers
    1/4 c  Margarine  (1/4 c applesauce
           Or enough water to moisten)

MMMMM--------------------------FILLING-------------------------------
      1 c  Semi-sweet chocolate or
           Carob chips
      1 lb Soft or silken tofu (lowfat
           Tofu)
    1/4 c  Skim milk or soy milk
    1/3 c  Honey
      1 tb Vanilla extract
 
  Preheat oven to 350 F. Pulverize the graham crackers in blender or
  food processor until finely ground. Add the margering to the
  container, and process until well integrated with the graham cracker
  crumbs. Press the mixture into the bottom and up the sides of a nine
  inch pie pan.
  
  Melt the chocolate or carob chips with 2 Tbsp of water in a heavy
  saucepan or double boiler. Combine the tofu with the melted chips and
  remaining ingredients in blender or food processor. Process until
  velvety smooth. Pour into the pie crust and bake for 30-35 minutes,
  or until the filling is firm and the crust is golden. Serve at room
  temperature or chilled.
  
  Like I said, without the vlf subs the recipe is tested. I'm going to
  be experimenting with this soon and post any successes. I love to
  feed this to my carnivorous SO. He never guesses, heehee.
  
  From:    "H.L. Darby" . Fatfree Digest
  [Volume 9 Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV
  
  File