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French Silk Tarts
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Plus+ 6 Per Serving

Cooking spray
6 graham cracker sheets
2 t plus 1 tablespoon unsweetened cocoa powder
2 egg whites
10 oz light firm silken tofu
1/4 cup unsweetened apple juice
1/4 cup semisweet chocolate chips
1 T honey
2 T unsweetened whole raspberries, frozen or fresh
4 fresh mint sprigs (optional)


1. Preheat oven to 350°F. Spray 4 cups in a muffin tin with cooking spray.
2. Break graham crackers into blender and process on “chop” for 5 seconds. Stir and process again; repeat until fine. Place crumbs in a small bowl and stir in 2 teaspoons cocoa powder. Process egg whites in blender on “mix” for about 8 seconds or until slightly frothy.
3. Mix egg whites into crumb mixture until moistened, then place about 2 tablespoons in each muffin tin cup. Press into thin crusts using moistened fingers.
4. Bake for 15 minutes or until slightly browned and crispy; let cool.
5. Break tofu block into smaller pieces while crusts are baking and place in blender with apple juice. Puree for about 10 seconds or until smooth.
6. Place chocolate chips in a microwave-safe container and heat on medium for 30 seconds. Stir and heat for 30 seconds more; repeat until chips are evenly melted. Add chocolate, honey, and remaining cocoa powder to blender; process until evenly mixed.
7. Reserve a few raspberries for garnish, then place remaining fruit in a small bowl and lightly macerate with a fork. Divide evenly among crusts.
8. Divide tofu mixture evenly among crusts. Garnish with raspberries and mint if desired.

Makes 4 Servings: (1 Tart Per Serving)

Nutritional Info Per Serving: 218 calories, 7 g fat, 4 g fat, 33 g carbs, 8 g protein, 3 g fiber,
220 mg sodium
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