Ingredients
CRUST
1/4 cup stick margarine, melted
1 1/4 cup graham cracker crumbs
3 tbsp honey
FILLING
1 1/2 cup semi-sweet chocolate chips
2 1/2 cup extra firm silken tofu
3 tbsp honey
Directions
For CRUST: Mix together and press onto bottom and 1-inch up the side
of a 9-inch springform pan. Bake at 350 F degrees for 8 minutes. Let
cool and then chill.
For FILLING: Heat chocolate chips over low heat until melted, stirring
often and set aside. In a food processor or blender, blend tofu until
smooth. Add honey and blend until mixed. Add melted chocolate chips
and blend until creamy. Pour filling into chilled pie crust. Place in
refrigerator until firm.
Serves 10.
Nutritional Analysis The following analysis is for a 1/2 cup slice:
Calories 351 Protein 6.6g Carbohydrates 10.4g Dietary
Fiber 3.2g Saturated Fat 7.1g monounsaturated 6.5g polyunsaturated
2.8g Cholesterol 6.4mg Sodium 175.5mg
Reprinted with permission from the Indiana Soybean Development
Council. Meal-Master format by Karen Mintzias
Servings: 10 servings
Chocolate Silk Dessert Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert
The History of Recipes
It is quite possible to follow the history of written cooking instructions back into history, in truth as far back into history as the ancient Egyptians, and quite possibly further than that. Interesting though that maybe, sadly, these ancient cook books were just simple hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe found, according to experts in ancient history is a collection of stone tablets in the Sumerian language which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel exhilarated and blissful. As we move into Roman times 25BC a man called Apicius compiled some scripts describing recipes enjoyed by wealthy Romans. In his publication, Apicius recounts how the meals of wealthy Romans were divided into hors d`oeuvre, main course and desserts, a very modern way of dining. This early Roman chef informs us how the Roman chefs made use of a wide range of spices, including a few that will be familiar to modern chefs for example basil, mint and asafoetida. Moving on, we have a couple of interesting books which were published in the fourteenth century : a book entitled `Forme of Cury`, and another, similary named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian curry that we all know today, but instead accounts of the types of meals eaten by the rich and wealthy people of those days. Later, in the 15th century, knights returning from the crusades brought us many foods and spices from the Middle-East, including parsley, basil and rosemary. These new foods and spices prompted an increase in books on cookery, the majority of which are kept safe in private cookery archives. By the advent of the 1900s, recipe books were in high demand, as a result of increased literacy, more leisure time and a general increase in wealth. The revolution that is television brought us cooking programs and the demand for the accompanying recipe books. Which brings us neatly up to date and the invention of the internet, allowing us all to search through massive numbers of recipes just like those on this recipe site. |
We hope you enjoy this Chocolate Silk Dessert recipe.
