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This vegan no-bake pie is so quick, easy, and sure to impress everyone at your next get together. No one will be able to tell what the main ingredient is!
2/3 cup vegan chocolate chips
12 oz silken tofu (firm)
2/3 cup SB creamy peanut butter
1/2 teaspoon vanilla
1/8 cup sugar
1/8 cup rice milk
1 9" graham cracker crust
In a blender or food processor combine the tofu, peanut butter, vanilla, sugar and rice milk. Scrape down the sides with a rubber spatula every so often until all is smooth and well combined.
Pour half of the peanut butter mixture in the graham cracker crust.
In the microwave or using a double broiler melt the chocolate chips.
Add the melted chocolate chips to the remaining peanut butter mixture in the blender or food processor and combine.
Pour mixture into the pie crust forming a separate, second layer.
Refrigerate for as long as you can wait. A few hours or overnight is ideal as it sets up.
(Optional) In a small bowl before serving whisk together: 1 Tablespoon SB creamy peanut butter, Tablespoon powdered sugar, and 2 Tablespoons water and drizzle on top
1 pie / Number of Servings: 8 (106 g per serving)
[Smart Balance addition] – Smart Balance estimates the following nutritional content for this user-created recipe:
Calories 351 kcal
Fat 22 g
Saturated Fat 6 g
Trans Fatty Acid 2 g
Poly Fat 2 g
Mono Fat 9 g
Cholesterol 3 mg
Sodium 221 mg
Carbohydrates 31 g
Dietary Fiber 2 g
Total Sugars 19 g
Protein 10 g