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1 package semisweet chocolate chips -- (12-ounce)
1 package silken firm tofu -- (12.3 ounce)
splash vanilla extract
2 egg whites
Prepared chocolate cookie crust
Whipped cream or raspberry sauce -- for serving
Melt the chocolate over low heat, stirring often. Blend tofu in a food processor. Add the vanilla and melted chocolate
and blend again, stopping once or twice to scrape down the sides of a bowl with a rubber spatula.
Beat the egg whites to soft peaks. Place the tofu chocolate mixture into a bowl and slowly fold in the egg whites with
a rubber spatula. Scoop the filling into the pie crust and refrigerate for several hours before serving.
Serve with a bit of whipped cream or raspberry sauce (or simply thin raspberry jam with a bit of water and lemon juice).
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