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Recipe: Chocolate Soy Pots de Creme with Strawberries

Desserts - Puddings, Gelatin
Chocolate Soy Pots de Cr me with Strawberries
From The American Institute for Cancer Research
By Dana Jacobi

Using tofu and soymilk in desserts can be as simple as setting the blender whirling. See for yourself with these Chocolate Pots de Cr me. The French original, named after the diminutive covered containers in which it is served, is a mousse made with chocolate plus eggs and butter. If you don't tell friends what is in this luxuriously silken, simplified version, they will never suspect soy.

Soymilk can be used in most dessert recipes calling for dairy milk. Soymilks called "plain," "original," or "vanilla" contain sweeteners and natural thickeners - used to create a "mouth feel" more like dairy milk - that sometimes interfere with how a dessert comes out. Instead, use an unsweetened soymilk. The next time you make your favorite custard, bread, or rice pudding, try using soymilk and see how nicely soy blends in.

1 1/2 pts. strawberries, hulled and chopped
3 1/2 Tbsp. extra-fine sugar
1/4 tsp. vanilla
6 oz. best-quality dark chocolate (see Note)
1 12-oz. box soft silken tofu
1/2 tsp. fresh lemon juice
1/2 oz. dark chocolate, for garnish

Combine strawberries, 1 1/2 tablespoons of sugar and vanilla in a bowl. Set aside.

Chop 6 ounces of chocolate. Place in heat-proof bowl and melt in microwave. Or, melt chocolate in top of double boiler, making sure barely simmering water in the bottom pot does not touch top section. (You can make a double boiler by setting a heat-proof bowl over a pot of simmering water, making sure no steam escapes from the pot.) Stir chocolate often until melted. Set chocolate aside to cool to lukewarm, 10 to 15 minutes.

Pur e tofu in blender. Add melted chocolate and blend. Add remaining 2 tablespoons of sugar and lemon juice. Mix until well blended.

Evenly divide strawberries among 6 small custard cups. Spoon chocolate mixture over fruit, dividing evenly between cups and smoothing surface. Cover loosely with foil and refrigerate 1 hour or until chocolate sets. This dessert can be made up to 4 hours ahead.

Just before serving, grate 1/2 oz. chocolate (if using garnish) over top of each mousse.

Note: Use a high quality chocolate like Ghiraradelli or, even better, Callebaut.

Makes 6 servings, each containing 218 calories and 10 grams of fat.

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