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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

choclate rasberry tofu Recipe

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This recipe for choclate rasberry tofu is from Mason Satterfield's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
* 1 1/2 cups chocolate chips (about 10-ounces)
* 1 12.3-ounce shelf-stable package firm silken tofu (see Note)
* 1 tablespoon pure maple syrup
* 1 teaspoon vanilla extract
* 1 cup frozen raspberries, thawed
* 1/2 cup confectioners’ sugar
* 1 9-inch graham cracker pie crust
* Fresh raspberries for garnish
Directions:
Directions:
1. Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
2. Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners’ sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with fresh raspberries, if desired.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
* Loosely cover with plastic wrap and refrigerate for up to 3 days.

* Note: Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can’t find it, refrigerated silken tofu can be used in its place in this recipe. It’s usually sold in a 1-pound container, but you’ll only need 1 1/3 cups for this recipe.

 

 

 

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