Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chocolate | 1 oz (28g) semisweet | 155 |
| Milk | 1 cup (244ml) whole | 149 |
| Soy Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Tofu | 100g firm | 76 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Honey | 1 tbsp (21g) | 64 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Water | not in our table | 0 |
| Carob | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- graham cracker crust
- 10 graham crackers
- 1/4 cup margarine (¼ c applesauce
- or enough water to moisten)
- filling
- 1 cup semi-sweet chocolate or
- carob chips
- 1 lbs soft or silken tofu (lowfat
- tofu)
- 1/4 cup skim milk or soy milk
- 1/3 cup honey
- 1 tbsp vanilla extract
- =
Directions
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