Rating: 4.5 stars
4 Ratings
  • 5 star values: 3
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 0

Even our food staff was surprised when they tasted this sinfully delicious dessert. The best part - it contains two ingredients most women want more of: soy and chocolate!

Lorrie Hulston Corvin
Recipe by Cooking Light May 2001

Gallery

Credit: Oxmoor House

Recipe Summary

Yield:
8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place chocolate and tofu in a food processor or blender, and process 2 minutes or until smooth.

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  • Place salt and egg whites in a medium bowl, and beat with a mixer at high speed until stiff peaks form. Combine sugar and water in a small saucepan; bring to a boil. Cook, without stirring, until candy thermometer registers 238°. Pour the hot sugar syrup in a thin stream over egg whites, beating at high speed. Gently stir one-fourth of meringue into the tofu mixture; gently fold in remaining meringue. Spoon 1/2 cup mousse into each of 8 (6-ounce) custard cups. Cover and chill for at least 4 hours. Garnish with whipped topping and grated chocolate, if desired.

Nutrition Facts

147 calories; calories from fat 34%; fat 5.6g; saturated fat 3.3g; mono fat 1.8g; poly fat 0.5g; protein 5.2g; carbohydrates 22.5g; fiber 0.2g; iron 0.9mg; sodium 134mg; calcium 26mg.
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