| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Digest, Nov. | 1 | Servings | ||
INGREDIENTS
| 3/4 | c | Pecans |
| 2 1/2 | c | Water |
| 1 1/2 | c | Sucanot |
| 1/4 | c | Cocoa |
| 1 | c | Couscous |
| 1 | Tbt vailla extract | |
| 1 | pk | (10 ounces) barley malt |
| Chocolate chips | ||
| 2 | pk | (10 1/2 ounce) each firm |
| Silken tofu (Mor-Nu Lite | ||
| 1%) | ||
| 3 | tb | Maple syrup or honey |
INSTRUCTIONS
PIE SHELL CHOCOLATE CREAM FILLING PIE SHELL: Roast pecans at 300 degrees for about 25 mins. Remove from oven, cool and grind in a food -processor for 5 to 10 seconds. They should be the consistency of a course meal. In a med. saucepan, stir tog. water, sucanat, cocoa and couscous. Gring to a simmer and cook until thi#xxWJckened 5 to 10 mins. Add vanilla and stir well. Spread mix into a 9 inch springform pan. Pour the filling over the cake and top with remaining pecan meal. Refrigerate the cake until set (about 2 hours). Serve cold. CHOCOLATE CREAM FILLING: Melt the chips in a small double boiler stirring often until chips are melted. Transfer to food processor, add tofu, maple syrup, and blend until smooth. WARNING: An extremely high fat recipe. 140+ grams of fat per slice (1/8 of pie). Posted by Barbara Zimmerman <barbara@crl.com> to the Fatfree Dig. Vol. 12 Iss. 13 Nov. 14, 1994. FATFREE Recipe collections copyrighted by Michelle Dick 1994. Used with permission. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/fatfreex.zip
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