Chocolate Swirl Pie
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/2 | c | Graham cracker crumbs |
| 3 | T | Butter |
| 1 | T | Brown sugar |
| 1/2 | t | 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 | t | Vanilla extract |
| 1/4 | t | Salt |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 1492
Calories From Fat: 648
Total Fat: 75.8g
Cholesterol: 470.9mg
Sodium: 1928.5mg
Potassium: 1428.1mg
Carbohydrates: 162.9g
Fiber: 14g
Sugar: 95.8g
Protein: 59.5g