Pureed tofu lends a mystique to this decadent peanut butter pie. To add even more isoflavones, you can use soynut butter in place of peanut butter.
Ingredients
| Ingredients (Serves 8) |
| (12.3-ounce) package silken firm tofu |
1 |
| cups powdered sugar |
1 1/4 |
| ounces light cream cheese |
8 |
|
| cup creamy peanut butter |
1 |
| tablespoon vanilla extract |
1 |
| 9-inch baked pie crust |
1 |
| tablespoons fudge sauce |
8 |
| Chopped roasted soy nuts (optional) |
|
Preparation
| 1. |
Combine tofu, sugar, cream cheese, peanut butter and vanilla in food processor or blender, process until smooth. Spoon into pie crust; chill 4 hours. Cut into 8 wedges, top each with 1 tablespoon fudge sauce. Garnish with soy nuts, if desired. |
(c)The Soyfoods Council
