Rating: 4.87 stars
8 Ratings
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This chocolate raspberry tofu pie gets an amazing smooth, rich, creamy texture from pureed tofu. But no need to reveal that tofu is the secret ingredient--we're sure no one will guess.

Source: EatingWell Magazine, July/August 2012

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Recipe Summary test

total:
2 hrs 15 mins
Servings:
10

Nutrition Profile:

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.

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  • Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.

Tips

Make Ahead Tip: Loosely cover with plastic wrap and refrigerate for up to 3 days.

Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can't find it, refrigerated silken tofu can be used in its place in this recipe. It's usually sold in a 1-pound container, but you'll only need 1 1/3 cups for this recipe.

Nutrition Facts

1 slice
310 calories; protein 4.7g; carbohydrates 43.3g; dietary fiber 2.5g; sugars 32.7g; fat 15.4g; saturated fat 6.4g; vitamin a iu 197.4IU; vitamin c 1.7mg; folate 12.3mcg; calcium 29mg; iron 1.8mg; magnesium 46.8mg; potassium 209.9mg; sodium 152.5mg; thiamin 0.1mg; added sugar 28g.

3 other carbohydrate, 2 fat

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