~Soft tofu in pie and pudding~

[Guest guest]

Hi,

 

I make them all the time - it is really easy and tasty. Here's one I get

repeated requests for: 

 

Silki Chocolate Tofu Pie:

 

    1 block silken tofu

    1 regular size bag of semi sweet chocolate chips

    1/4 cup strongly brewed black coffee (cooled)

    1-2 tablespoon vanilla flavoring

    graham cracker pie crust

    fresh raspberries & mint leaves (optional)

 

1. Melt chocolate chips in the microwave or on stovetop.

 

2. Blend together: tofu, chocolate chips, coffee, and vanilla.

 

3. Pour into graham cracker crust and chill 1-2 hours in the freezer, or 4 or

more hours in the refrigerator.

 

4. Garnish with fresh raspberries & mint leaves when serving.

 

 

 

Preparation time: 15 minutes plus 2 hours chilling

--- On Fri, 8/7/09, MotherLodeBeth <MotherLodeBeth wrote:

 

 

MotherLodeBeth <MotherLodeBeth

~Soft tofu in pie and pudding~

 

Friday, August 7, 2009, 2:53 PM

 

 

 

 

 

 

Am curious if anyone else here uses the softest silken tofu they sell

to make pies that call for milk in them. Like chocolate cream pie, or

banana cream pie. Or as a substitute in pudding where milk is called

for.

 

~Beth~

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

[Guest guest]

I do this one too, only I didn't know about adding the coffee (sounds yummy) and

have never tried it with raspberries and mint either. I've found that the

immersion blender works best for me to get the tofu really creamy. My DH is an

avowed tofu hater and thought this was the best chocolate pie he's ever tasted -

couldn't believe it when I told him what it was made out of!

 

Robin/Oregon