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Name: Chocolate Swirl Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 1
Cuisine: American
Ingredients: 3 tb Butter; 1 Egg white; 1 1/2 c Graham cracker crumbs; 1 tb Brown sugar; 1/2 ts Cinnamon

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INGREDIENTS

3 tb Butter
1 Egg white
1 1/2 c Graham cracker crumbs
1 tb Brown sugar
1/2 ts Cinnamon

Servings

INSTRUCTIONS

MMMMM--------------------------FILLING------------------------------- 3 oz Semi-sweet chocolate; -chopped 12 oz Silken tofu 1/2 c Low fat yogurt 1/4 c Honey 2 Eggs 2 ts Vanilla extract 1/4 ts Salt From:Light Desserts by Robert Rose Preheat oven to 350 In a food processor, process all the crust ingredients until crumbly. Pat onto bottom of 9" sprayed pie plate. In a bowl set over hot (not boiling) water, melt chocolate & stir until smooth. Set aside. In the processor, process the rest of the filling ingredients until smooth. Pour into crust. Pour melted chocolate into a plastic squeeze bottle (or a small Baggie & snip off a corner). Draw lines across the pie at 1" intervals. Pull a toothpick across the lines at regular intervals to create a swirl pattern. Bake 30 minutes or until pie is loose just at center. Cool to room temperature on a wire rack. Chill at least 2 hours before serving. Posted to JEWISH-FOOD digest by "leah perez" on Dec 26, 1998,

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Chocolate Swirl Pie

3 tb Butter
1 Egg white
1 1/2 c Graham cracker crumbs
1 tb Brown sugar
1/2 ts Cinnamon

MMMMM--------------------------FILLING-------------------------------      3 oz Semi-sweet chocolate;           -chopped     12 oz Silken tofu    1/2 c  Low fat yogurt    1/4 c  Honey      2    Eggs      2 ts Vanilla extract    1/4 ts Salt   From:Light Desserts by Robert Rose    Preheat oven to 350    In a food processor, process all the crust ingredients until crumbly.  Pat onto bottom of 9" sprayed pie plate.    In a bowl set over hot (not boiling) water, melt chocolate & stir  until smooth. Set aside. In the processor, process the rest of the  filling ingredients until smooth. Pour into crust. Pour melted  chocolate into a plastic squeeze bottle (or a small Baggie & snip off  a corner). Draw lines across the pie at 1" intervals. Pull a  toothpick across the lines at regular intervals to create a swirl  pattern.    Bake 30 minutes or until pie is loose just at center. Cool to room  temperature on a wire rack. Chill at least 2 hours before serving.    Posted to JEWISH-FOOD digest by "leah perez" <perezleah@hotmail.com>  on Dec 26, 1998,

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Nutrition

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Serving Size: 1 Serving (233g)
Recipe Makes: 1 servings

Calories: 973
Calories from Fat: 426 (44%)

Amt Per Serving		% DV

	Total Fat 47.4g	63 %
	Saturated Fat 23.9g	119 %
	Monounsaturated Fat 13.5g
	Polyunsanturated Fat 1.9g
Cholesterol 91.5mg		28 %
Sodium 1148.6mg		40 %
Potassium 337.6mg		9 %
Total Carbohydrate 126.5g		37 %
	Dietary Fiber 5.7g	23 %
	Sugars, other 120.8g
Protein 13g		19 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 973

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