Guiltless Bittersweet Chocolate Pie


10 low-fat graham crackers broken
2 tablespoons maple syrup
2 tablespoons canola oil
2 tablespoons water
1/2 cup Fruitsource (available at natural food stores) or honey
1/4 cup maple syrup or honey
21 ounces silken tofu
1 tablespoon vanilla extract
3/4 cup Raspberry Puree
1/2 cup banana slices
18 fresh raspberries
6 fresh mint leaves
unsweetened cocoa for dusting
6 tablespoons grated white chocolate


To make the crust: Preheat the oven to 350 F. In a food processor grind the crackers to fine crumbs. Pour into a medium bowl, add the remaining ingredients, and mix together until it forms a mass. Or, to make by hand, combine all the ingredients in a small bowl and stir together until the mixture forms a mass. Transfer the dough to an 8-inch pie pan and press with your finger to form a 1/4-inch-thick shell. Bake for 8 minutes or until set and lightly browned. Let cool in the pan.
To make the filling: In a medium saucepan over medium heat combine the Fruitsource and maple syrup or honey and cook for 5 minutes. In a blender or food processor combine this mixture and the tofu, vanilla and cocoa, and blend until smooth. Pour the mixture into the cooled pie crust. Refrigerate for at least 2 hours or until firm but pudding-like.
To serve: Cut the pie and place slices on individual dessert plates. Sprinkle 2 tablespoons of raspberry puree on each plate and garnish with a few banana slices, 3 fresh raspberries and a mint leaf. Sprinkle the rim of the plate with cocoa, and sprinkle 1 tablespoon of grated white chocolate over the pie.




Guiltless, silky-smooth and rich-tasting - this may be the perfect chocolate pie. This basic recipe can be garnished with different kinds of fruit and different colors of chocolate. Silken tofu is available in the Asian foods section of grocery stores; it is creamier than firm tofu. Fruitsource is a liquid sweetener.

From Chef Kathleen Daelemans from Cafe Kula, Grand Wailea Resort, Wailea, Maui, Hawaii from the Great Chef show on the Discovery Channel.


6.0 servings


Saturday, December 12, 2009 - 10:33pm


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