Thank you for stopping by Sarah’s Healthy Recipes!This website will post healthy (healthier) recipes for you to try at home. There is a lack of sites that offer good recipes that cater to a healthy lifestyle so my intention is to offer easy recipes with a healthy twist. Most recipes are healthy, nutritionally and some are just our favorite typical dishes made as healthy as possible. I hope you enjoy and realize that healthy cooking can still be tasty! If you want to leave comments or send me some of your favorite healthy recipes go to Main Menu, register and login. I would love to get some feed back!

This is similar to my first version, but even better! The only changes I made was to use cornstarch instead of flour which makes it a smoother consistency. I also used a different crust. I found these whole wheat crackers their name brand is Carr’s. They are absolutely delicious. They taste similar to graham crackers, but are a lot healthier, a make a great tasting crust. If you can’t find these you could try any whole wheat cracker that is a little on the sweet side. It is fun to experiment and try to make things as healthy as possible.

Ingredients:
Filling
1/3 cup unsweetened cocoa
1 cup light brown sugar
1 cup tofu
2 cups skim milk
½ cup cornstarch

Crust
1 box Carr’s Whole Wheat Crackers (about 2 cups)
1/3 cup light brown sugar
1/3 cup “I can’t believe it’s not butter”

Directions:
1. Preheat oven to 375 degrees F. Crust: Place crackers in food processor and process until fine. If you can’t find these crackers you can use graham crackers or a different kind of sweet whole wheat crackers. Combine cracker crumbs and sugar, mix well. Melt butter and blend in with cracker mixture. Grease a 9? spring form pan with a little “I can’t believe it’s not butter and press cracker mixture into pan about an inch up the sides. Place in oven and bake for 5 minutes. Keep an eye on it to make sure it doesn’t burn. When done take out and set aside.
2. Filling: In saucepan combine cocoa and sugar. In food processor combine tofu and 1 ½ cup of milk. Process until smooth. Add tofu and milk mixture to sauce pan and cook over medium heat. Combine the last cup of milk with cornstarch and blend until cornstarch is dissolved. Add this to saucepan. When it starts to thicken reduce heat to low. Be patient, it takes a few minutes. Cook until it reaches desired consistency. Place mixture into crust let cool in fridge for at least an hour before serving.
Servings: 8