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

Try this healthy versions of pumpkin pie. I use a graham cracker crust and pumpkin, tofu, honey, brown sugar and spices for the filling. It is a great way to sneak some protein into your child’s diet. They won’t even know there is tofu in it.

Ingredients:

Crust
1 ½ cups graham cracker crumbs
1/3 cup “I can’t believe it’s not butter” melted
1/3 cup brown sugar

Filling
1 15 ounce can pumpkin
½ block soft or silken tofu (I use nasoya)
½ cup honey
¼ cup brown sugar
1 ½ teaspoon cinnamon
½ teaspoon ginger
¼ teaspoon nutmeg
1 teaspoon pumpkin pie spice
1 tablespoon cornstarch

Directions:
1. Preheat oven to 425 degrees F. Combine graham cracker crumbs, butter and sugar and blend well. Press into a 9″ spring form pan, up the sides about an inch.
2. In large food processor combine pumpkin, tofu, honey and brown sugar. Process until smooth. Transfer to large bowl and add spices and cornstarch and mix well.
3 Place pumpkin mixture into graham cracker crust. It is good for the pumpkin mixture to go above the crust a tiny bit so the crust doesn’t burn. Bake for 15 minutes at 425 degrees F then lower temperature to 350 degrees F and bake for 35-40 more minutes.
Servings: 8