—————————-GRAHAM CRACKER CRUST—————————- 10 Graham crackers
1/4 c Margarine (1/4 c applesauce
Or enough water to moisten) ———————————-FILLING———————————- 1 c Semi-sweet chocolate or
Carob chips 1 lb Soft or silken tofu (lowfat
Tofu) 1/4 c Skim milk or soy milk
1/3 c Honey
1 T Vanilla extract
Preheat oven to 350 F. Pulverize the graham crackers in blender or food processor until finely ground. Add the margering to the container, and process until well integrated with the graham cracker crumbs. Press the mixture into the bottom and up the sides of a nine inch pie pan. Melt the chocolate or carob chips with 2 Tbsp of water in a heavy saucepan or double boiler. Combine the tofu with the melted chips and remaining ingredients in blender or food processor. Process until velvety smooth. Pour into the pie crust and bake for 30-35 minutes, or until the filling is firm and the crust is golden. Serve at room temperature or chilled. Like I said, without the vlf subs the recipe is tested. I’m going to be experimenting with this soon and post any successes. I love to feed this to my carnivorous SO. He never guesses, heehee. From: “H.L. Darby” <LAWHLD@GSUSGI2.GSU.EDU>. Fatfree Digest [Volume 9 Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV