Friday, January 21, 2011

Me oh my... this is good. I'm eating WHAT?!

On an episode of Good Eats a few years ago, Alton Brown introduced me to the foundation of a recipe that has been a favorite since the first time I made it.

It's sweet.

It's creamy.

It's chocolatey.

It's decadent.

It's tofu.

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
Servings: 8

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.

1 comment:

  1. That pie sound delicious! I will have to give it a try soon! FYI - here is something I tried out on Friday night....and it was amazing! I put the Jalapenos on the side (kids + hot stuff = no go) and Grant even ate them - red onions and all!
    P.S. I didn't have corn tortillas so I just used a La Tortilla Factory one instead. Who knew Mango in tacos would be so good???! (recipe from Hungry Girl)

    Saucy-Q Chicken Soft Tacos

    PER SERVING (1/2 of recipe, 2 tacos): 336 calories, 3g fat, 712mg sodium, 47g carbs, 4g fiber, 20g sugars, 29g protein -- PointsPlus™ value 8*

    BBQ sauce + chicken + mango = OMG deliciousness! These handheld items are quite a treat...

    8 oz. raw boneless skinless lean chicken breast cutlets
    1/8 tsp. salt
    1/8 tsp. black pepper
    1/3 cup chopped mango
    1/3 cup chopped red onion
    1 jalapeño pepper, seeded and finely chopped
    2 tbsp. chopped fresh cilantro, or more for garnish
    1/2 tbsp. seasoned rice vinegar
    1/3 cup BBQ sauce with about 45 calories per 2-tbsp. serving
    Four 6-inch white corn tortillas

    Bring a skillet sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper. Place chicken in the skillet, cover, and cook for about 4 minutes per side, until cooked through.

    Transfer chicken to a bowl and set aside to slightly cool. In another bowl, combine mango, onion, jalapeño pepper, cilantro, and vinegar; mix well and set aside.

    Shred chicken using two forks -- one to hold it in place and the other to scrape across the meat and shred it. Add BBQ sauce to the bowl of chicken and toss to coat.

    Lay tortillas on a microwave-safe plate and warm in the microwave, about 15 seconds. Evenly distribute BBQ chicken among the tortillas; evenly top chicken with mango-onion mixture.

    Fold each tortilla around its filling and, if you like, garnish with a little extra cilantro. Bite right in!