July 19, 2012
Dark Chocolate Raspberry Tofu Pie
This recipe has 8 ingredients. It takes 2 1/4 hours of total time, 15 minutes of which is active and makes 10 servings. I did make a few modifications. First instead of semisweet chocolate chips I used dark chocolate chips. I'm a big fan of dark chocolate and use it frequently in recipes. For the raspberries I used frozen, the fresh raspberries at my local supermarket were less than stellar so I passed. Since my kids were going to be eating the majority of the pie I substituted a low-fat graham cracker crust instead of a regular. My blender had a horrible time with the tofu, I would suggest using a food processor instead. My pie came out much more purple than the magazine photo, but it was still yummy! I followed the remainder of the recipe as written.
With my oldest home for summer break we have been going through a ton of food. I literally have been baking twice a day to keep up with my two growing boys. I love that this recipe uses tofu in a dessert. The texture was delicious and both of my boys absolutely loved this recipe. I will definitely be making this again!
For the recipe go to Chocolate Raspberry Tofu Pie.