This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ.
Ingredients 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
½ pint of heavy whipping cream, whipped
fresh raspberries for garnish
shaved chocolate or mini chocolate chips for garnish
Instructions 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.
Notes CALORIES 545; FAT 25g; PROTEIN 12g; CARBOHYDRATE 12.7g; FIBER 2.8g; CHOLESTEROL 6mg; IRON 1.4mg; SODIUM 949mg; CALCIUM 20mg