Pureed tofu lends a mystique to this decadent peanut butter pie. To add even more isoflavones, you can use soynut butter in place of peanut butter.
Ingredients 1 9-inch baked pie crust
1 (12.3-ounce) package silken firm tofu
11/4 cups powdered sugar
8 ounces light cream cheese
1 cup creamy peanut butter
1 tablespoon vanilla extract
8 tablespoons fudge sauce
Chopped roasted soy nuts (optional)
Instructions Combine tofu, sugar, cream cheese, peanut butter and vanilla in food processor or blender, process until smooth. Spoon into pie crust; chill 4 hours.
Cut into 8 wedges, top each with 1 tablespoon fudge sauce.
Garnish with soy nuts, if desired.
Notes Yield: 8 servings.
Calories 26 (7% from fat); Fat 1g (sat fat 0.1g, mono fat 0.1g, poly fat 0.2g); Protein 3.9g; Carbohydrate 24.7g; Cholesterol 4mg; IRON 1.4mg; Sodium 227mg; Calcium 20mg;
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