Chocolate Mousse Pie

1 package (16 ounce) soft tofu, drained
4 tablespoons cocoa powder
1 teaspoon vanilla extract
½ cup granulated sugar
2/3 cup vanilla soy beverage
1 ( 6 ounce) graham cracker crust
Whipped topping or whipped cream
Chocolate Curls*  

Preheat oven to 375 degrees F. Place the tofu in a large mixing bowl with the cocoa, vanilla, & sugar. Beat on medium speed with an electric mixer until well combined. With the mixer running, slowly add the soy milk until combined. Pour the filling into the graham cracker crust. Place the pie in oven & bake for 20-30 minutes, or until set. Turn off the oven and let the cheesecake cool in the oven for 10 minutes then remove to a wire rack. Let cool completely then refrigerate for 1-2 hours to chill. Garnish with whipped topping and chocolate curls as desired before serving.

*Chocolate Curls: melt 2 ounces semi-sweet chocolate with 2 tablespoons butter in the microwave on 30% power until smooth. Stir every 15 seconds until it is melted. Spread thinly on a baking sheet. Freeze for 3-5 minutes. With a spatula or scraper scrape the chocolate off the pan and make curls. If the chocolate begins to soften too much, put it back into the freezer for a couple of minutes. Once curled, place the pan back in the fridge until ready to use. Transfer the curls to the top of the cool whip using a spatula.

Nutritional Information per serving: one serving (122g) Calories 232; Total Fat 9 g (4 g sat fat); Cholesterol 0 mg; Sodium 100 mg;  Carbohydrate 32 g; Protein 7g; Fiber 1 g

Kansas State Fair, Heart Healthy Recipe Contest
Second Place, Dessert Category
Margaret Miller
Hutchinson, KS