Janet's Chocolate Medicinal Mousse Pie
Serves 8 to 12
From a Science News article (v.157, no.12, March 18, 2000) about the health effects of chocolate,
This recipe, a household favorite, wows guests who—even after finishing a sinfully rich slice of pie—never suspect that the main ingredient is tofu. In the past, I've always billed the dessert as heart-healthy, based on studies suggesting that soy products can offer cardiovascular and anti-cancer benefits. In fact, I adapted this recipe from a fattier and more heavily sweetened version that was served 6 years ago to me and other attendees of the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease.
Despite the pie's soy base, however, I often felt a twinge of guilt over the heavy dose of chocolate present in each slice.
With the newly emerging data on dark chocolate's flavonoids, I now feel less self-conscious about serving this popular dessert. I can point out that its bounty of chocolate may actually contribute to the pie's offering of a cardiovascular double whammy. And the stearic acid in chocolate, although a saturated fat, is the type that doesn't appear to raise serum cholesterol.
Want a triple whammy? Serve with a cup of strong, flavonoid-rich darjeeling tea. The especially good news: This pie is so rich that it's easy to be satisfied with a very small slice.
2 boxes of low-fat Mori-Nu silken tofu (12.3-oz. each, any firmness)
1 (10 oz) package of semi-sweet chocolate chips
1/3 tsp. sugar
1/3 tsp. water
chocolate-cookie no-bake pie shell
raspberries or strawberries (garnish)
Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.
Puree the tofu in a food processor—about 2 minutes—frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks, like frosting a cake. Garnish with berries. Then chill to set. Ready in 1 hour.
LauraJ
(9/27/03)
Serves 8 to 12
From a Science News article (v.157, no.12, March 18, 2000) about the health effects of chocolate,
This recipe, a household favorite, wows guests who—even after finishing a sinfully rich slice of pie—never suspect that the main ingredient is tofu. In the past, I've always billed the dessert as heart-healthy, based on studies suggesting that soy products can offer cardiovascular and anti-cancer benefits. In fact, I adapted this recipe from a fattier and more heavily sweetened version that was served 6 years ago to me and other attendees of the First International Symposium on the Role of Soy in Preventing and Treating Chronic Disease.
Despite the pie's soy base, however, I often felt a twinge of guilt over the heavy dose of chocolate present in each slice.
With the newly emerging data on dark chocolate's flavonoids, I now feel less self-conscious about serving this popular dessert. I can point out that its bounty of chocolate may actually contribute to the pie's offering of a cardiovascular double whammy. And the stearic acid in chocolate, although a saturated fat, is the type that doesn't appear to raise serum cholesterol.
Want a triple whammy? Serve with a cup of strong, flavonoid-rich darjeeling tea. The especially good news: This pie is so rich that it's easy to be satisfied with a very small slice.
2 boxes of low-fat Mori-Nu silken tofu (12.3-oz. each, any firmness)
1 (10 oz) package of semi-sweet chocolate chips
1/3 tsp. sugar
1/3 tsp. water
chocolate-cookie no-bake pie shell
raspberries or strawberries (garnish)
Melt the chocolate in the top of a double boiler until the chips retain their shape but are soft as warm butter. Remove from heat and let stand a couple minutes.
Puree the tofu in a food processor—about 2 minutes—frequently scraping down the sides of the mixing bowl to ensure that all of the tofu is converted from a soft brick into a warm-pudding consistency. Add the water to the sugar, then mix both into the tofu. Add the softened chocolate and stir until thoroughly mixed. Pour into a chocolate-cookie pie shell and swirl the top to make soft peaks, like frosting a cake. Garnish with berries. Then chill to set. Ready in 1 hour.
LauraJ
(9/27/03)