Banana-Topped Chocolate Silk Pie

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* Exported from MasterCook *

 

Banana-Topped Chocolate Silk Pie

 

Recipe By :The Natural Estrogen Diet - Dr. Lana Liew

Serving Size : 8 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

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12 ounces semisweet OR dark chocolate

12 ounces soft silken tofu

1 teaspoon vanilla extract

1 9-inch pie shell -- baked

2 medium bananas

1/4 cup melted semisweet chocolate -- for

garnish

1/4 cup chopped pistachios -- for garnish

 

Chop the 12 ounces chocolate into small pieces. Melt the chocolate in the top

of a double boiler over hot water, stirring often. While the chocolate is

melting, puree the tofu in a food processor, stopping once or twice to scrape

down the sides of the bowl with a rubber spatula. Add the chocolate and process

until the tofu and chocolate are completely blrnded. Add the vanilla and pulse

to blend.

Turn the chocolate mixture into the baked pie shell, spreading it with a spatula

to fill the pie shell evenly. To set the filling, refrigerate the pie 1 hour.

Let the pie stand at room temperature for 15 minutes, uncovered, before serving.

Cover the pie with thinly sliced bananas, then decorate it with drizzles of

melted chocolate and chopped pistachios. This pie keeps 2 to 3 days in the

refigerator.

 

 

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Per serving: 152 Calories (kcal); 7g Total Fat; (42% calories from fat); 4g

Protein; 18g Carbohydrate; 0mg Cholesterol; 148mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1/2 Fruit; 1 Fat;

0 Other Carbohydrates

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0