-CRUST-
1 1/2 c Graham cracker crumbs
3 tb Butter
1 tb Brown sugar
1/2 ts Cinnamon
1 Egg white
FILLING
3 oz Semi-sweet chocolate;
-chopped
12 oz Silken tofu
1/2 c Low fat yogurt
1/4 c Honey
2 Eggs
2 ts Vanilla extract
1/4 ts Salt
From:Light Desserts by Robert Rose
Preheat oven to 350′
In a food processor, process all the crust ingredients until crumbly.
Pat onto bottom of 9″ sprayed pie plate.
In a bowl set over hot (not boiling) water, melt chocolate & stir
until smooth. Set aside. In the processor, process the rest of the
filling ingredients until smooth. Pour into crust. Pour melted
chocolate into a plastic squeeze bottle (or a small Baggie & snip off
a corner). Draw lines across the pie at 1″ intervals. Pull a
toothpick across the lines at regular intervals to create a swirl
pattern.
Bake 30 minutes or until pie is loose just at center. Cool to room
temperature on a wire rack. Chill at least 2 hours before serving.
Yields
1 servings