| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | servings | |
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 3 | tb | Butter |
| 1 | tb | Brown sugar |
| 1/2 | ts | Cinnamon |
| 1 | Egg white | |
| 3 | oz | Semi-sweet chocolate; chopped |
| 12 | oz | Silken tofu |
| 1/2 | c | Low fat yogurt |
| 1/4 | c | Honey |
| 2 | Eggs | |
| 2 | ts | Vanilla extract |
| 1/4 | ts | Salt |
INSTRUCTIONS
CRUST FILLING From:Light Desserts by Robert Rose Preheat oven to 350' In a food processor, process all the crust ingredients until crumbly. Pat onto bottom of 9" sprayed pie plate. In a bowl set over hot (not boiling) water, melt chocolate & stir until smooth. Set aside. In the processor, process the rest of the filling ingredients until smooth. Pour into crust. Pour melted chocolate into a plastic squeeze bottle (or a small Baggie & snip off a corner). Draw lines across the pie at 1" intervals. Pull a toothpick across the lines at regular intervals to create a swirl pattern. Bake 30 minutes or until pie is loose just at center. Cool to room temperature on a wire rack. Chill at least 2 hours before serving. Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com> on Dec 26, 1998, converted by MM_Buster v2.0l.
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