• Soyfoodscouncil

Peanut Butter Pie

Pureed tofu lends a mystique to this decadent peanut butter pie. To add even more isoflavones, you can use soynut butter in place of peanut butter.

Ingredients 1 9-inch baked pie crust

1 (12.3-ounce) package silken firm tofu

11/4 cups powdered sugar

8 ounces light cream cheese

1 cup creamy peanut butter

1 tablespoon vanilla extract

8 tablespoons fudge sauce

Chopped roasted soy nuts (optional)


Instructions Combine tofu, sugar, cream cheese, peanut butter and vanilla in food processor or blender, process until smooth. Spoon into pie crust; chill 4 hours.

Cut into 8 wedges, top each with 1 tablespoon fudge sauce.

Garnish with soy nuts, if desired.


Notes Yield: 8 servings.

Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;

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