| 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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