Cappuccino Pie Recipe - Cooking Index
Cappuccino Pie Recipe - Cooking Index
| Crust | ||
| 18 | Low fat chocolate graham crackers - (1 1/4" x 2 1/2") | |
| 1 | Egg white | |
| Filling | ||
| 1 | Hinoichi regular tofu - drained (14 oz) | |
| 1 1/2 | Unflavored gelatin - (1 1/2 tbsp.) | |
| 1 cup | 237ml | Evaporated skim milk - chilled |
| 1/2 cup | 99g / 3.5oz | And 1 tbsp. Sugar |
| 2 teaspoons | 10ml | Instant coffee |
| 1/4 cup | 27g / 1oz | Cocoa powder |
| 3/4 teaspoon | 3.8ml | Cinnamon |
| 2 teaspoons | 10ml | Vanilla extract |
Preheat oven to 325F.
For crust, grind crackers into fine crumbs in food processor. Add egg white and process minimally to blend ingredients. Spray bottom and sides of 9Ó oven-safe pie plate; press crumb mixture into bottom and up sides. Bake at 325 degrees for 12 minutes. Let cool while preparing filling.
In a glass measuring cup, sprinkle gelatin over evaporated milk; let stand for 3 minutes to soften. Microwave for 1 minute to dissolve gelatin; stir and set aside.
Place tofu, sugar, coffee, cocoa powder, cinnamon and vanilla extract in a food processor bowl. Process mixture for 2 minutes or until velvety smooth. Add dissolved gelatin mixture into tofu mixture and process 30 seconds. Pour into prepared pie crust and chill for
several hours before serving.
Serves 8.
NOTE: In place of pie crust, pour filling into 8 custard cups that have chocolate cookies crumbs sprinkled into the bottom (omit egg white and baking); chill and serve.
Nutrition per Serving: 166 17% 27 gm 9 gm 3.2 gm 1 mg 100 mg 1 gm Calories Calories from Fat Carbohydrates Protein Fat Cholesterol Sodium Dietary Fiber
Converted by MC_Buster.
Source:
Taste of Home Magazine, Aug.'94
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