Guiltless! Bittersweet Chocolate Pie

Directions

1. To make the crust: Preheat the oven to 350 F. In a food processor grind the crackers to fine crumbs. Pour into a medium bowl, add in the remaining ingredients, and mix together till it forms a mass. Or possibly, to make by hand, combine all the ingredients in a small bowl and stir together till the mix forms a mass. Transfer the dough to an 8-inch pie pan and press with your finger to create a 1/4-inch-thick shell. Bake for 8 min or possibly till set and lightly browned. Let cold in the pan.
2. To make the filling: In a medium saucepan over medium heat combine the Fruitsource and maple syrup or possibly honey and cook for 5 min. In a blender or possibly food processor combine this mix and the tofu, vanilla and cocoa, and blend till smooth. Pour the mix into the cooled pie crust. Chill for at least 2 hrs or possibly till hard but pudding-like.
3. To serve: Cut the pie and place slices on individual dessert plates. Sprinkle 2 Tbsp. of raspberry puree on each plate and garnish with a few banana slices, 3 fresh raspberries and a mint leaf. Sprinkle the rim of the plate with cocoa, and sprinkle 1 Tbsp. of grated white chocolate over the pie.
4. Chef Kathleen Daelemans
5. Restaurant: Cafe KulaGrand Wailea ResortWailea, Maui, HawaiiGreat Chef teaspoonv. show on the discovery channel
6. NOTES : Guiltless, silky-smooth and rich-tasting - this may be the perfect chocolate pie. This basic recipe can be garnished with different kinds of fruit and different colors of chocolate. Silken tofu is available in the Asian foods section of grocery stores; it is creamier than hard tofu. Fruitsource is a liquid sweetener.