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Signature Desserts
This recipe is from Elizabeth Karmel,
grillmaster and author of Taming the Flame: The Secrets
of Hot-and-QuickGrilling and Low-and-Slow BBQ. This
three-step desert is a real show stopper. Karmel contributed the recipe to Simply Soy, a cookbook by
The Soyfoods Council. It's available at
www.thesoyfoodscouncil.com.
Elizabeth’s Chocolate Pudding Pies
 1 16-ounce container silken firm tofu
1 cup confectioner’s sugar
1 cup Scharffen Berger Cocoa or other best quality cocoa
(For a darker, more bittersweet flavor, use unsweetened
cocoa.)
1 teaspoon vanilla
1 tablespoon corn syrup
6 individual, prepared graham crust pie shells
½ pint heavy whipping cream, whipped
fresh raspberries for garnish
shaved chocolate or mini chocolate chips for garnish
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Combine tofu, confectioner’s sugar, cocoa, vanilla
and corn syrup in a blender. Blend until smooth. Chill for
30 minutes.
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Spoon into individual pie shells, cover loosely, and
in the refrigerator until ready to serve.
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Top with whipped cream and garnish with raspberries
and shaved chocolate just before serving.
Yield: 6 servings
Calories 545; Fat 25g; Protein 12g;
Carbohydrate 12.7g; Fiber 2.8g; Cholesterol 6mg;
Iron 1.4mg;
Sodium 949mg; Calcium 20mg. |
