email this pageIngredients
7 ounces semisweet chocolate, melted and
slightly cooled
1 cup sugar
1⁄3 cup unsweetened cocoa
2⁄3 cup low-fat sour cream
1 (12-ounce) box soft silken tofu
1 tablespoon vanilla extract
1⁄3 cup egg substitute
1⁄8 teaspoon salt
12 graham-cracker tart shells
Whipped cream (optional)
Bittersweet chocolate curls (optional)
Instructions
slightly cooled
1 cup sugar
1⁄3 cup unsweetened cocoa
2⁄3 cup low-fat sour cream
1 (12-ounce) box soft silken tofu
1 tablespoon vanilla extract
1⁄3 cup egg substitute
1⁄8 teaspoon salt
12 graham-cracker tart shells
Whipped cream (optional)
Bittersweet chocolate curls (optional)
1. Combine chocolate, sugar, cocoa, sour cream, tofu, vanilla, egg substitute and salt in a food processor. Pulse until completely smooth, pausing to scrape down sides of processor. Spoon into tart shells.
2. Cover with waxed paper, then tightly with plastic wrap. Chill at least 4 hours, preferably overnight.
3. Top with whipped cream and chocolate curls if using. Serves 12.
Recipe by Crescent Dragonwagon, "Lovin' Spoonfuls," Relish One Last Bit," Feb. 2008.
Nutritional Information
2. Cover with waxed paper, then tightly with plastic wrap. Chill at least 4 hours, preferably overnight.
3. Top with whipped cream and chocolate curls if using. Serves 12.
Recipe by Crescent Dragonwagon, "Lovin' Spoonfuls," Relish One Last Bit," Feb. 2008.
Per serving: 280 calories, 12g fat, 5g prot., 41g carbs., 1g fiber, 180mg sodium.
