Recipe - Chocolate Tofu Pie

GRAHAM CRACKER CRUST
10 Graham crackers
One fourth cup Margarine (One fourth cup applesauce
Or enough water to moisten)

FILLING
1 cup Semisweet chocolate or
Carob chips
1 pound Soft or silken tofu (lowfat
Tofu)
One fourth cup Skim milk or soy milk
1/3 cup Honey
1 tablespoon Vanilla extract

Preheat oven to 350 F. Pulverize the graham crackers in blender or food
processor until finely ground. Add the margering to the container, and
process until well integrated with the graham cracker crumbs. Press the
mixture into the bottom and up the sides of a nine inch pie pan.

Melt the chocolate or carob chips with 2 Tbsp of water in a heavy saucepan
or double boiler. Combine the tofu with the melted chips and remaining
ingredients in blender or food processor. Process until velvety smooth.
Pour into the pie crust and bake for 3035 minutes, or until the filling is
firm and the crust is golden. Serve at room temperature or chilled.

Like I said, without the vlf subs the recipe is tested. I'm going to be
experimenting with this soon and post any successes. I love to feed this to
my carnivorous SO. He never guesses, heehee.

From: "H.L. Darby" lawhld@gsusgi2.gsu.edu. Fatfree Digest [Volume 9
Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34,
TXFT40A@Prodigy.com using MMCONV

File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip