By Wendy Ruopp, Managing Editor of EatingWell
A 15-minute no-bake chocolate pie? Yes, it is possible! We cut down on time by using a food processor to mix everything together. All you need to do is melt some chocolate chips, whiz them together with the secret ingredient, add a splash of maple syrup and a capful of vanilla, stir in raspberries and just 1/2 cup confectioners' sugar and dump it all (decoratively, of course) in a graham cracker crust. (See below for the recipe.)
No one who takes a bite of the resulting luscious chocolate-ness will guess what the secret ingredient is that makes this pie so creamy and healthy. This chocolate raspberry pie gets an amazing smooth, rich, creamy texture from--wait for it--silken tofu. That means you don't have to use butter, heavy whipping cream or cream cheese found in many other, not-so-light pie recipes. This healthy swap can save you up to 200 calories and 22 grams of fat.
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If you thought tofu was only for vegetarians, think again. Not only does this soy superfood substitute for meat in stir-fries and salads, it adds protein and texture to all types of recipes--even desserts! Emerging research also suggests that the isoflavones in tofu and other soyfoods could help postmenopausal women look younger by decreasing wrinkles and increasing skin-firming collagen. If you needed an excuse to eat chocolate pie, that should do it.
So break out the food processor and whip up our Chocolate Raspberry Tofu Pie. It's so easy (no baking required), delicious and (secretly) good for you.
More Recipes to Try: Keep Cool with These No-Bake Summer Dessert Recipes
Chocolate Raspberry Tofu Pie
Makes: 10 servings
Active Time: 15 minutes
Total Time: 2 1/4 hours (including 2 hours chilling time)
To Make Ahead: Loosely cover with plastic wrap and refrigerate for up to 3 days.
1 1/2 cups chocolate chips (about 10 ounces)
1 12.3-ounce shelf-stable package firm silken tofu (see Note)
1 tablespoon pure maple syrup
1 teaspoon vanilla extract
1 cup frozen raspberries, thawed
1/2 cup confectioners' sugar
1 9-inch graham cracker pie crust
Fresh raspberries for garnish
1. Put chocolate chips in a medium microwavable bowl. Microwave on Medium for 1 minute. Stir, then continue microwaving on Medium, stirring every 20 seconds, until melted.
2. Place tofu in a food processor or blender and process until smooth. Add the melted chocolate, maple syrup and vanilla. Process again until smooth. Add raspberries and confectioners' sugar and process until very smooth; scraping down the sides as necessary. Spread the mixture into the crust. Refrigerate until firm, at least 2 hours. Garnish with raspberries, if desired.
Per serving: 310 calories; 15 g fat (6 g sat , 6 g mono); 0 mg cholesterol; 43 g carbohydrates; 28 g added sugars; 5 g protein; 3 g fiber; 153 mg sodium; 210 mg potassium.
Note: Look for shelf-stable silken tofu in the Asian foods section or near shelf-stable soymilk in natural-foods stores and some well-stocked supermarkets. If you can't find it, refrigerated silken tofu can be used in its place in this recipe. It's usually sold in a 1-pound container, but you'll only need 1 1/3 cups for this recipe.
What's your favorite quick summer dessert?
By Wendy Ruopp
Wendy Ruopp has been the managing editor of EatingWell for most of her adult life. Although she writes about food for the Weeknights column of EatingWell Magazine, her husband does the cooking at home.
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