Silken Chocolate Pie
Silken Chocolate Pie
From Sarah Lipoff, POPSUGAR Fitness
INGREDIENTS
- 12 ounces light silken tofu
- 4 low-fat graham crackers
- 1 teaspoon coconut oil
- 4 ounces low-fat cream cheese
- 1 5.3-ounce container Dannon Light & Fit Raspberry Chocolate Greek Nonfat Yogurt
- 1 5.3-ounce container Dannon Light & Fit Vanilla Greek Nonfat Yogurt
- 1 tablespoon honey
- 1 teaspoon vanilla
- 1/4 cup cocoa powder
- 1 packet unflavored gelatin
- 1/4 cup water
INSTRUCTIONS
Line a strainer with paper towels and then add the silken tofu. Place another piece of paper towel over the top and then a small plate. Pop in the fridge and let strain for 30 minutes.
Place the graham crackers and coconut oil in a blender and pulse until it resembles grainy sand. Press into the base of a 9-inch pie pan in one even layer.
Add the cream cheese, tofu, yogurts, honey, vanilla, and cocoa powder into a bowl and whip until smooth.
In a small saucepan, measure and add the water, along with the packet of unflavored gelatin. Let sit for one minute then bring to a boil, whisking to ensure the gelatin has melted.
Slowly pour the gelatin into the chocolate base while whipping on low. Pour into the pie pan and smooth using a spatula.
Let set in the refrigerator for 4 hours, preferably overnight.