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
Written recipes as an idea can be tracked way back into the far past, certainly as far back into recorded history as the Egyptians, and possibly even further. Interesting though that maybe, sadly, these early cookbooks were just basic pictorial instructions for preparing food.
In an interesting twist, the oldest recipe in existence, according to academics is a series of tablets in ancient Sumerian which describe the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Continuing our culinary historical journey, we have a couple of recipe books from the 1300s : a cookery book called `Forme of Cury`, and another called `Curye on Inglish`. Amusingly, they are nothing to do with the curry that we all know today, but instead descriptions of the types of food prepared by the cooks of the rich and wealthy people of that period. Over the succeeding few centuries, the upper-class families of Wesstern Europe competed to serve the best banquets, and as a consequence, chefs and their collection of recipes were at a premium. Even so, it was during the 1800s that formal cookery and recipe books rose to prominence. Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collecting, verifying, and publishing popular recipes of the day. When we get to the twentieth century, cooking books are highly popular due to more people being able to read, more spare time and having more disposable income. The TV revolution brings us TV cooks and the spin-off recipe books. Which pretty much brings us to the present day and the invention of the internet, allowing us all to access thousands of recipes like the ones you can find on our site. |
We hope you enjoy this Chocolate Silk Dessert recipe.
