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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 teaspoon 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, confectioners’ sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth and 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.

This unique dessert is a cross between a pudding and a cake. It comes courtesy of Chef Christopher Koetke, Associate Dean of The School of Culinary Arts of Kendall College in Evanston, Illinois. Cake Ingredients 2 tablespoons grated lemon rind 1 cup sugar, divided 3 egg yolks 1 teaspoon vanilla extract 2 ½ tablespoons soy flour ½ cup all-purpose flour 6 ounces silken soft tofu 4 tablespoons melted butter 3 egg whites ¾ cup sweetened vanilla soymilk 7 tablespoons fresh lemon juice Sauce Ingredients 3 cups fresh blackberries 1/4 cup sugar Instructions Preheat oven to 350 degrees. To prepare cake, combine rind, ¾ cup sugar, egg yolks, vanilla, flours, tofu, and butter; whisk until smooth.In a large bowl beat egg whites until soft peaks. Add ¼ cup sugar and continue to beat until stiff peaks. Fold egg white mixture into lemon mixture. Add soy milk and lemon juice, mix gently. Spoon mixture 6, 8-ounce soufflé cups or ramkins. Place cups in a 13x9-inch baking dish. Pour water into dish to the depth of 1-inch. Bake for 45 minutes. To prepare sauce, combine 2 cups blackberries in food processor, process until smooth. Strain through a sieve to remove seeds. Spoon pudding cake into individual bowls, tops with fresh berries and sauce. Notes Yield: 6 servings.

Recipe courtesy of Shannon and McKenzie Smith, winner of the Chef and Child Contest sponsored by The Soyfoods Council. Ingredients 1 (15-ounce) can black soybeans 3 large eggs ½ cup sugar ¼ cup soy flour ¼ cup soy oil 3 tablespoons cocoa powder 2 tablespoons brewed coffee 1 teaspoon baking powder 1 teaspoon vanilla ¼ cup confectioner’s sugar, if you wish Instructions Preheat oven to 350°F. In a colander or strainer set in the sink, drain and then rinse the soybeans. Spray an 8 x 8-inch glass baking dish with cooking spray. Turn the beans into a food processor or blender and process for several seconds. Beans should look coarse, not smooth. Add all remaining ingredients except confectioner’s sugar.Blend until smooth. Pour mixture into the prepared baking dish and bake until a toothpick inserted into the middle comes out clean, about 25 minutes. Cool pan on rack, then cut brownies into fourths each way to make 16 brownies. Sprinkle with confectioner’s sugar, if you wish. If you wish, stir in ¼ cup semi-sweet chocolate chips and/or ¼ cup chopped walnuts, pecans or almonds before spreading batter in pan. Notes Makes 16 brownies

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;

A chewy confection with rich orange flavors, these can be kept in the refrigerator up to a week or frozen up to a month. Ingredients 1 cup golden raisins, chopped ½ cup graham-cracker crumbs ½ cup powdered sugar 1 tablespoon grated orange peel ¼ teaspoon orange extract About ¼ cup fat-free vanilla soy milk 1 cup shredded coconut Instructions Combine raisins, crumbs, powdered sugar and orange peel in a medium bowl. Stir in orange extract and enough soy milk to hold mixture together. Refrigerate until firm enough to shape into balls, about 30 minutes. Place coconut in a shallow bowl. Shape by tablespoonsfuls into balls. Roll balls in coconut, pressing in coconut. Store in refrigerator. Notes Makes about 30 balls. 1 ball contains: Calcium 48; Protein 0g; Carbohydrate 9g; Fat 1g; Cholesterol 0g; Sodium 21mg;

These are so good and easy that you might want to double the recipe. Kids love them for snacks and these cookies are full of nutrition, not empty cookies. Ingredients ¾ cup sugar 2 tablespoons unsweetened cocoa powder ¼ cup fat-free vanilla soy milk 2 tablespoons soft margarine ¼ cup roasted soynut butter 1 ¼ cups rolled oats 1 teaspoon pure vanilla extract Instructions Line a baking sheet with waxed paper; set aside. Combine sugar and cocoa in a medium saucepan. Stir in soy milk and margarine. Bring to a full rolling boil over medium heat, stirring constantly. Stir in soynut butter, oats and vanilla. Remove from heat. Stir until well blended. Drop warm oat mixture by spoonfuls onto waxed paper. Chill until firm. Refrigerate leftovers. Notes * Makes about 20 cookies.* 1 cookie contains: Calcium 78; Protein 2g; Carbohydrate 12g; Fat 3g; Cholesterol 0mg; Sodium 27mg

This recipe was an Iowa State Fair Soyfoods category winner. It has the right amount of “pucker” power via the lime juice. It is a great summer dessert. Crust Ingredients 24 graham cracker squares (12 full crackers) 3/4 cup soynuts 1/3 cup butter, melted Filling1 (12.3-ounce) package extra-firm silken tofu 1/3 cup soy sour cream 1 tablespoon vegetable oil 1 teaspoon lemon extract 3/4 cup sugar 1 cup water 3/4 cup sugar 1/2 cup cornstarch 3 tablespoons butter 1/3 cup fresh lemon juice (about 1 large lemon) 2 tablespoons fresh lime juice 3 drops green food coloring Topping Ingredients 1 cup whipping cream 2 tablespoons sugar Instructions In a food processor or blender, process graham crackers and soynuts to large crumbs. Pulse in melted butter. Press into 9-inch pie plate.Wash and dry food processor or blender; add tofu, soy sour cream, oil, lemon extract, 3/4 cup sugar and blend until smooth.In a medium saucepan, whisk together water, 3/4 cup sugar and the cornstarch. Heat over medium-low heat, whisking frequently, until just thickened.Stir in 3 tablespoons butter until melted. Remove from heat; stir in lemon juice, lime juice and food coloring. Stir tofu mixture into cornstarch mixture until well blended. Taste and add more sugar or lemon juice if needed. Pour filling into crust. Chill 4 hours or until filling is set.Just before serving, combine cream and 2 tablespoons sugar in mixing bowl. Beat with electric mixer until cream is slightly stiff. Spread over pie. Notes Serves 8 to 12. Per serving (based on 12 servings): 387 Calories; 7 g Protein; 47 g Carbohydrates; 1.5 g Fiber; 19 g Fat; 10 g Saturated Fat; 49 mg Cholesterol; 195 mg Sodium

This recipe comes from Bob’s Red Mill Natural Foods, makers of natural foods in the natural way. Soy flour and flaxseed meal can both be ordered online at www.bobsredmill.com. You can make your own flaxseed meal by processing flaxseeds in a coffee or spice grinder. The brown sugar topping for this cake is sticky and won’t spread on the cake evenly. That’s OK, just dab it on, and it will melt into the cake. Ingredients ½ cup soy flour ½ cup flaxseed meal 2 teaspoons baking soda 1 teaspoon baking powder ¼ teaspoon salt 1 cup whole wheat flour ½ cup soymilk 1/3 cup honey 1 egg, beaten 1 teaspoon vanilla 3 medium bananas, mashed ½ cup brown sugar 3 tablespoons butter, softened ½ cup walnuts, chopped Instructions Preheat oven to 350 degrees. Grease an 8-inch square baking pan.Combine soy flour and next 5 ingredients (flaxseed through whole wheat flour); mix well.Combine soymilk, and next 4 ingredients (honey through bananas); mix well. Add to dry ingredients; stir gently. Pour into a greased baking pan. Combine brown sugar, butter and walnuts; stir until crumbly. Sprinkle over batter. Bake 30 minutes or until a toothpick inserted in center comes out clean. Notes YIELD: 9 SERVINGS. CALORIES 316 (34% from fat); FAT 12g (sat 3g, mono 1.3g, poly 2.7g); PROTEIN 9g; CARBOHYDRATE 47g; FIBER 4.7g; CHOLESTEROL 34mg; IRON 5mg; SODUIM 450mg; CALCIUM 96mg

This recipe comes from cooking instructor, author and television personality Paulette Mitchell. She has 10 cookbooks to her credit, including The Complete Soy Cookbook, and most recently A Beautiful Bowl of Soup. She is best known for her quick-to-prepare gourmet recipes, which includes this ridiculously simple pudding. Use real maple syrup for the best flavor. Ingredients 1 (12.3-ounce) package silken firm tofu, mashed ⅓ cup pure maple syrup ⅓ cup unsweetened cocoa powder 1 teaspoon pure vanilla extract Dash of ground cinnamon Water, as needed Whole fresh strawberries or raspberries for garnish Instructions Combine tofu, syrup, cocoa powder, vanilla, and cinnamon in a food processor or blender; process until very smooth and creamy. Add water as needed. Pour pudding into individual dessert cups. Cover and refrigerate for at least 1 hour before serving. Garnish with strawberries or raspberries. Notes Yield: 4 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

This recipe is from the test kitchen experts with Premier Harvest. It uses Soy Anytime, “crunchy soy and rice granules.” They’re definitely crunchy and behave a little like flour, breadcrumbs, wheat germ or finely chopped, nuts all at the same time. They’re relatively tasteless making them as good in savory dishes as sweet ones, as in these cookies. The granules come in a 10-ounce canister with a handy pour or shake spout. Check them out at your local super or order online at www.premierharvest.com. Ingredients ½ cup butter 1 cup packed brown sugar 1 egg1 teaspoon vanilla ¾ cup flour 1 teaspoon baking powder ¼ teaspoon salt 1½ teaspoons cinnamon 1½ cups Premier Harvest Soy Anytime Instructions Preheat oven to 325 degrees. Beat butter, sugar, egg and vanilla until creamy. Add flour, baking powder, salt and cinnamon; stir well. Add Premier Harvest Soy Anytime; stir well. Drop dough by tablespoons, about 3 inches apart, onto greased cookie sheets. Flatten slightly.Bake 10-12 minutes. Notes Yield: 2 dozen cookies. 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

Cake Ingredients 3 cups grated carrots ½ cup soy flour 1 ½ cake flour 1 ¼ cup soy oil 2 teaspoons baking powder 2 teaspoons baking soda 1 teaspoon salt ½ cup raisins 1 cup pecans, toasted and chopped 1 teaspoon cinnamon ¼ teaspoon mace ¼ teaspoon cloves 1 ½ cup sugar 4 large eggs 1 orange – zested 1/3 crushed pineapple Frosting Ingredients ½ cup sweet cream butter 16 ounces soy cream cheese, softened 10 ounces white chocolate, melted Juice from orange, strained 2 t. pure vanilla Cake Instructions 3 – 9 inch pans buttered and floured. Sift all dry ingredients together on a piece of wax paper.In your mixing bowl beat eggs, oil and orange zest. Slowly fold in dry ingredients. Drain pineapple, add now with your raisins and toasted chopped pecans. Divide in your cake pans. Bake at 350 degress for 25 to 30 minutes or until done. Let cool for 15 minutes on a cake rack. Then use another rack and turn out on rack. Let cool completely before frosting. I always place a soft kitchen towel slightly damp over each layer so they don’t dry out while they cool. Keep in the refrigerator. Frosting Instructions Cream butter and soy cream cheese. Slowly pour in melted white chocolate. Mix. Now add orange juice and vanilla. Beat until smooth. By Joyce Larson

Ingredients 3/4 cup all-purpose flour 1/4 cup soy flour 1/4 cup light brown sugar 1 teaspoon shredded lime peel 1/2 teaspoon ground ginger 1/2 cup butter 2 tablespoons finely chopped toasted soy nuts Instructions Preheat oven to 375°F. In a medium mixing bowl combine all-purpose flour, soy flour, brown sugar, lime peel and ginger. Cut in butter until mixture resembles fine crumbs. Stir in chopped soy nuts. Form mixture into a ball and knead until blended. On a lightly floured surface roll dough to 1/8" thickness. Using a 2inch round or scalloped cutter, cut dough. Place rounds 1 inch apart on ungreased cookie sheets. Bake 6 to 7 minutes or until edges are golden. Cool on cookie sheet 2 minutes. Transfer to wire rack. Store tightly covered. Notes Makes 24 cookies