This recipe is from Elizabeth Karmel, grillmaster and author of Taming the Flame; A Southern Girl’s Sassy Guide to Grilling and BBQ. This desert is so easy and incredibly delicious, a real show stopper.
Ingredients
| Ingredients (Serves 6) |
| 16-ounce container silken firm tofu |
1 |
| cup confectioner’s sugar |
1 |
| cup Scharffen Berger Cocoa or other Best Quality Cocoa * |
1 |
| teaspoon vanilla |
1 |
| tablespoon corn syrup |
1 |
|
| individual, prepared graham crust pie shells |
6 |
| pint of heavy whipping cream, whipped |
1/2 |
| fresh raspberries for garnish |
| shaved chocolate or mini chocolate chips for garnish |
|
* For a darker, more bittersweet flavor, use unsweetened cocoa
Preparation
| 1. |
Combine tofu, confectioner’s sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth, then chill for 30 minutes. |
| 2. |
Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve. |
| 3. |
Top with whipped cream and garnish with raspberries and shaved chocolate just before serving. |
(c)The Soyfoods Council
