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Soy adds extra protein to nostalgic desserts

Elizabeth’s Chocolate Pudding Pie, made with silken tofu, is a way to get protein from your dessert!

More Americans are adding soyfoods as part of a healthy diet, and even dessert can be nutritious when tofu is an ingredient.

The debate continues about the health benefits of various soy products, including soy proteins and soymilks, but it has been proven that fermented soy can be part of a well-balanced diet.

According to Sally Fallon and Mary G. Enig, PhD. of Health Freedom News, ‘Fermented soy products contain protein, vitamins, anti-carcinogenic substances and important fatty acids, but they cannot be called nutritionally complete. Like all legumes, the soybean lacks vital amino acids. These are usually supplied by rice and other grains in areas where the soybean is traditionally consumed.’

The most common type of fermented soy sold in the United States is tofu. Most often, tofu is used as a substitute for meat protein and is the featured item on the plate.

Have you considered tofu as an ingredient in your dessert? One of three varieties of tofu, silken tofu is easy to whip into an old-fashioned dessert like chocolate pudding pie. It would be a source of protein in a typically not-so-healthy part of the meal. This easy recipe is courtesy of The Soyfoods Council.

Elizabeth’s Chocolate Pudding Pie

1 16-ounce container silken firm tofu
1 cup confectioner’s sugar
1 cup Scharffen Berger Cocoa or other Best Quality Cocoa
1 teaspoon vanilla
1 teaspoon corn syrup
6 individual, prepared graham crust pie shells
½ pint of heavy whipping cream, whipped
Fresh raspberries for garnish
Shaved chocolate or mini-chocolate chips for garnish

Combine tofu, confectioners’ sugar, cocoa, vanilla and corn syrup in a blender. Blend until smooth and then chill for 30 minutes.

Spoon into individual pie shells and chill loosely covered in the refrigerator until ready to serve.
Top with whipped cream and garnish with raspberries and shaved chocolate just before serving.

For more recipes and information about soy products, please visit The Soyfoods Council.