What? Did I just say tofu? Why yes, yes I did.
You can make the absolute best chocolate pie with tofu. It tastes like a chocolate peanut butter cheesecake, without the dairy and less fat and with more nutrients.
Tofu is low in calories and fat, and high in protein, iron, calcium and vitamin E. The soy protein found in tofu has been proven to lower LDL cholesterol (bad cholesterol) and triglyceride concentrations and the FDA has approved the claim that "25 grams of soy protein a day, as part of a diet low in saturated fat and cholesterol, may reduce the risk of heart disease."
Chocolate + peanut butter + tofu = me oh my tofu pie deliciousness!
In short, this is one of the best desserts ever.
Me Oh My Tofu Pie
12 oz. block lite silken tofu
12 oz. milk chocolate chips
1 c. reduced-fat creamy peanut butter
1 Tbsp. honey
1 prepared reduced-fat graham cracker crust
Melt chocolate chips and peanut butter together in the microwave until smooth and blended. I microwave for 30 seconds, then stir, then 30 more, then stir, and so on until the mix is just right.
Combine chocolate and peanut butter mixture, tofu and honey in a blender and process until smooth.
Pour mixture into prepared pie crust and chill in the fridge for at least an hour.
Top with fat-free whipped topping and serve.
Don’t tell people there is tofu in this pie and they won’t have any idea. Or, you can spring it on them: "Surprise - you're eating tofu... and LIKING it!"
It’s the best chocolate peanut butter pie you or they will ever eat, tofu or no.
For a variation, substitute 1/3 cup of coffee liquor for the peanut butter, and add 1 tsp. vanilla extract. You end up with a chocolate pie with a hint of coffee and an eensy weensy kick.
Regardless of the variation, the pie is really rich, so I actually get 16 to 20 servings out of one of these – a little slice goes a long way.