nutritional information

Per Serving:

  • Calories: 227
  • Protein: 4 g
  • Total Fat: 10 g
  • Saturated Fat: 3 g
  • Carbohydrates: 30 g
  • Sodium: 182 mg
  • Fiber: 3 g

Mini Chocolate Pudding Pies

Mini Chocolate Pudding Pies

6 kid-size servings

Preheat oven to 350°F. In food processor or blender, process tofu until smooth. Transfer to small saucepan and add chocolate chips. Cook over medium-low heat, stirring often, until chocolate has melted and mixture is smooth, 5 minutes. Remove from heat; stir in honey and vanilla. Divide pudding among crusts. Set on small baking sheet and [...]
  • 12.3-oz. pkg. soft silken tofu
  • ½ cup semisweet chocolate chips
  • 2 Tbs. honey, or to taste
  • 1 tsp. vanilla extract
  • 6 miniature graham cracker crusts
  1. Preheat oven to 350°F. In food processor or blender, process tofu until smooth. Transfer to small saucepan and add chocolate chips. Cook over medium-low heat, stirring often, until chocolate has melted and mixture is smooth, 5 minutes. Remove from heat; stir in honey and vanilla.
  2. Divide pudding among crusts. Set on small baking sheet and bake until tops feel fairly firm, 20 to 25 minutes. Transfer to wire rack to cool completely. Serve pies at room temperature.
September 1999

you might also like

comments

Made this for Easter dessert, and everyone loved it. Few changes I made (doubled recipe): Instead of regular semi-sweet chips, I used Hershey's "special dark" which was really tasty. Also, I melted the chocolate on the stove in a double boiler to avoiding burning the chocolate. Then I just poured it into the blender with the tofu and blended, then added the vanilla and honey. This was much easier. I also used Light Firm Silken Tofu to cut a few calories, and because I find Soft Silken is too liquid-y. Also, I didn't bake them, because once the pudding chilled, it was so thick and creamy, it didn't need cooking and I don't like firm-topped pudding. Garnished tarts with whipped cream, sprinkled cinnamon, and a strawberry slice. Nice presentation, and happy taste buds.

Julie - 2010-04-05 10:01:51