Tofu Pie

[wabbitslayer]

Anyone here ever make this?

I ran across a couple of recipes for it yesterday. Essentially it's a pkg of silken tofu blended with a few tablespoons of liquid with cocoa and sweetner, pressed into a pie crust and baked. I've tried to kill off my sweet tooth as much as possible, and last night was "splurge night", but chocolate pie? man, oh man...I HAD to make this!

So I picked up some tofu during the weekly grocery run, and almonds to make a crust. I had intended to use a splenda "quick pack" for it, but the store was out, so I had to use the granular. I ended up with something pretty good, even though it went a little off-track. I blended the almonds up, pressed them into a pie plate with a 1/2 stick of melted butter, put it in the oven to pre-bake. I dropped the tofu in the blender, and then was going to "eyeball" a few tablespoons of amount of cream as I poured it in. Oops. I ended up pouring in about 2/3 of a cup!

So after some gratuitous profanity, I tried to figure out how to salvage it.
Even after the splenda and cocoa added it was soupy. I ended up putting in a box of SF pudding in it, which threw in some extra carbs I didn't really want---but it did thicken it right up. Put it in the pie shell, baked it for 30 minutes and WOW....appearance was perfect, texture was perfect, taste was perfect. It reminded me of being six years old and at my grandmother's house.

First time in my life I've ever eaten tofu. I'm going to go get every package the store has!

[Karole]

That really does sound good to me. I have never been able to find a use for tofu and let it expire in my fridge on the occasions I brought some home with expectations of fixing something new and different.

I wonder what the carb count actually was after adding in the pudding and extra cream. Have you any idea?

[wabbitslayer]

I was wondering that, myself...

I just did a board search to find some carb counts for some of the ingredients, and lo and behold, found an almost identical recipe (WITH the pudding) for "Simple Mousse" posted on 11-13-2006!

Don't know why I didn't see it yesterday??? :confused:


From Gaelen (exact post copied and pasted in):


An old but reliable recipe, that can be varied in many directions--fruity (if you use sugar free gelatin) or more pudding-like flavors (if you use pudding mix.) Enjoy!

Simple Mousse (thanks to Twila, wherever you are) -- 6 servings, approx. 8g ECC each

12 oz. (1 package) soft silken tofu
1 four-serving package of sugar free gelatin or pudding, any flavor
1/2 cup (about 8 tablespoons) heavy whipping cream

Put the soft (silken variety) tofu in your mixer bowl. Start mixer on low. Add 1 pkg. any flavor sugar free instant gelatin or pudding. Mix the tofu and pudding until fairly well combined. Add heavy cream or whipping cream one tablespoon at a time up to about a half-cup. Slowly turn the mixer speed to high. When it looks fluffy and creamy, it's done. No need to chill before eating.

For cravings, eat this one spoonful at a time. It can also be divided and served as mousse in fancy glasses, garnished with berries, or placed in a baked low carb or nut crust pie shell and served cold.

Carb counts for complete recipe (estimates):
Tofu -- about 8g ECC per pkg.
Pudding Mix -- at most, 32g ECC per four-serving pkg.
Whipping Cream -- 1g per tbsp. (8 tbsp. = 8 g ECC)
Total -- 48g ECC for entire recipe, 8g ECC per serving if divided to serve 6 people.
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