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Recipe compliments of JeanPatterson.com, home of Cooking Outside the Pizza Box Black Bottom Pie Makes 8 servings Blend 12 ounces firm lowfat silken tofu with 2 tablespoons water until smooth. Add one 4-ounce package chocolate dairy-free pudding mix and blend well. Pour into reduced-fat 9- or 10-inch baked pie crust or cookie crumb crust; smooth top with rubber spatula. With a clean blender, blend 12 ounces firm silken tofu with 2 tablespoons light rum. Add one 4-ounce package vanilla dairy-free pudding mix and blend well. Pour on top of chocolate pudding, smoothing the top. Garnish with chocolate shavings. Refrigerate overnight. LACTO/VEGAN
Jean Patterson is a freelance food writer based in Pasadena, California. "Custard's Last
Stand" Search for more delicious recipes on JeanPatterson.com. Read about Jean's cookbook Cooking Outside the Pizza Box.
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