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Elizabeth's Chocolate Pudding Pies

1 16-ounce container silken firm tofu
1 cup confectioner's sugar
1 cup Scharffen Berger Cocoa or other Best Quality Cocoa
1 teaspoon vanilla
1 tablespoon corn syrup
6 individual, prepared graham crust pie shells
1/2 pint of heavy whipping cream, whipped fresh raspberries for garnish shaved chocolate
   or mini chocolate chips for garnish

This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. This desert is so easy and incredibly delicious, a real show stopper.

Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes.

Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.

Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.

* For a darker, more bittersweet flavor, use unsweetened cocoa

CALORIES 545; FAT 25g; PROTEIN 12g; CARBOHYDRATE 12.7g; FIBER 2.8g; CHOLESTEROL 6mg; IRON 1.4mg; SODIUM 949mg; CALCIUM 20mg

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