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 Creamy Coconut
Pie
1 8-inch pre-baked graham cracker pie shell
1 12 oz. pkg firm tofu
1/4 cup oil
2 tsp vanilla
1/2 tsp salt
1 1/2 cups powdered sugar
1 1/2 cups coconut, dried and sweetened (1 pkg)
- Preheat oven to 350°F.
- Blend tofu, oil, vanilla, salt, and sugar until
smooth.
- Fold in coconut.
- Pour the mixture into the pie shell.
- Bake for 30 minutes or until set.
- Chill overnight.
- Top with whipped topping before serving.
Yield: 8 servings. Per serving: 435 calories,
26 g total fat (11.2 g sat fat), 0 mg cholesterol, 3810 mg sodium,
45.9 g carbohydrate, 6.7 g protein (3 soy protein), 1.4 g dietary fiber.
Chocolate Brownies
1 can (15 oz.) black soybeans
4 oz. unsweetened chocolate
1 Tbs margarine
2 eggs
2 egg whites
2 cups sugar
3 Tbs all-purpose flour
1 Tbs instant espresso coffee powder or instant coffee granules
1/2 cup chopped walnuts
- Preheat oven to 350°F .
- Spray a 9"x13" pan with vegetable
cooking spray.
- Place the black soybeans in a colander and
rinse thoroughly under running water. Set aside and drain well.
- Place chocolate and margarine in a small bowl
and microwave for 1 to 1 1/2 minutes until smooth. Stir every 30
seconds.
- In a food processor or blender, combine the
black soybeans and 1 egg.
- Blend until smooth.
- In a large bowl, combine the bean purée,
sugar, flour, espresso powder, and remaining egg and two egg whites.
- Beat well with electric mixer until well combined.
- Mix in the melted chocolate.
- Pour the mixture into prepared pan. Sprinkle
walnuts on top of brownie batter.
- Bake for 30 to 35 minutes until the brownie
pulls away from the sides of the pan and a toothpick inserted near
the center comes out nearly clean. Cool completely in pan before
cutting into bars.
Yield: 24 brownies. Per brownie: 133 calories,
5 g fat (1 g sat fat), 18 mg cholesterol, 37 mg sodium, 21 g carbohydrate,
3 g protein (1 g soy protein), 1 g dietary fiber.
Creamy Cheesecake
Crust
2 cups graham cracker crumbs
4 Tbs sugar
4 Tbs margarine (melted)
Filling
1 pkg (12.3 oz.) silken tofu, extra firm
2 pkgs (8 oz. each) Neufchatel 1/3 less fat cream cheese
1 8-oz. container soy cream cheese
1 1/4 cup sugar
3 large eggs
3 Tbs soy flour
1 Tbs pure vanilla extract
1/2 tsp lemon zest
1 Tbs lemon juice
Topping
1 can (21 oz.) strawberry or cherry pie filling
- Preheat oven to 325°F.
- Mix graham cracker crumbs, sugar and margarine;
press into bottom of 10-inch springform pan. Bake crust for 10 minutes.
- Beat tofu, all cream cheeses, sugar, soy flour,
vanilla, lemon zest, and lemon juice with electric mixer on medium
speed until well blended. ·Add eggs, one at a time, mixing
on low speed just until blended.
- Pour filling over crust.
- Bake at 325°F for 60 to 75 minutes or until
center is almost set. (Center may still seem slightly uncooked, but
will cool and become firm once cheesecake is cooled).
- Do not overcook. Run knife around rim of pan
to loosen cake; cool before removing rim of springform pan.
- Refrigerate 4 hours or overnight.
- Top with pie filling before serving.
Yield: 14 slices. Per serving: 368 calories, 15
g fat (6 g sat fat), 69 mg cholesterol, 454 mg sodium, 47 g carbohydrate,
10 g protein (3.25 g soy protein), 0 g dietary fiber.
Soynut Butter Bon Bons
3 1/4 cups creamy soynut butter
1 1/4 cups margarine*
1 pound powdered sugar
3 cups Rice Krispies™ cereal
1 pkg (24 oz.) semisweet chocolate chips
1 pkg (24 oz.) butterscotch chips
- Melt soynut butter and margarine in a saucepan
over medium-low heat until margarine is melted and mixture is completely
combined.
- In a large bowl, combine powdered sugar and
Rice Krispies™.
- Pour soynut butter mixture over the cereal
mixture and blend with your hands. (Mixture will seem slightly dry,
but when formed into balls, should stick together).
- Form into balls, no larger than 1" in
diameter.
- Place on cookie sheets or in pans. Chill until
firm.
- Melt chocolate chips and butterscotch chips
in double boiler and dip cold bon bons into melted chocolate and
butterscotch with a spoon.
- Twirl until completely covered with chocolate
and place on wax paper-covered cookie sheets. ·Allow coated
bon bons to cool until chocolate is completely hardened either
at room temperature or in cooler.
*Tip: If mixture seems too dry and cannot be formed into balls, add a little
extra soynut butter and margarine that has been melted together in microwave.
Yield: Approximately 120 bon bons. Per bon bon:
120 calories, 7 g fat (2 g sat fat), 0 mg cholesterol, 69 mg sodium,
14 g carbohydrate, 3 g protein (2 g soy protein), 0.5 g dietary fiber.
Cranberry Apple Bars
1 cup honey
3 Tbs orange juice
1 tsp salt
1/3 cup vegetable oil
1 pkg (12.3 oz) firm silken tofu
1 egg
1 tsp vanilla
1/2 cup soy flour
1 1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cinnamon
2 cups peeled apple slices
2 1/2 cups cranberries (fresh or frozen)
1/2 cup chopped walnuts
Powdered sugar
- Preheat oven to 350°F .
- Spray a 10" x 15" x 1" pan with
non-stick spray.
- Whip honey, orange juice, and salt together
and then blend with oil.
- Add tofu, vanilla, egg, and beat well.
- Sift together flour, baking soda, and cinnamon. ·Add
to the honey/oil mixture and stir well.
- Fold in apples, cranberries, and nuts.
- Pour batter into prepared pan.
- Bake for 30 to 35 minutes or until a toothpick
inserted near the center comes out clean.
- Sprinkle with powder sugar when cooled.
Yield: 48 large bars. Per bar: 77 calories, 3
g fat (0.5 g sat fat), 4 mg cholesterol, 75 mg sodium, 12 g carbohydrate,
2 g protein (1 g soy protein), 0.5 g dietary fiber. |
