Chocolate Tartlets

This recipe was created by HSUS’s expert chefs and approved by HSUS’s team of registered dietitians. It was specifically designed for college & university food service.

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Yield: 24

Ingredients

14 ounces Tofu, firm, drained
8 ounces Sugar, granulated
4 tablespoons Cocoa
1 teaspoon Vanilla
1 teaspoon Vinegar
1 package Phyllo dough
4 ounces Non-dairy margarine
16 ounces Non-dairy whipped topping

Preparation

1. Blend tofu, sugar, cocoa, vanilla and vinegar in a blender until creamy.
2. Melt margarine.
3. Lay out one piece of phyllo, lightly brush with melted margarine, lay another piece on top and lightly brush with margarine, repeat until you have three pieces on top of each other. Cut into squares large enough to fill mini muffin pans.
4. Place prepared phyllo in the mini muffin pans to resemble a bowl, fill with tofu filling and bake at 350 degrees for 10-12 minutes or until dough is golden brown and filling is set.
5. Allow to cool.
6. Pipe whipped topping on the top.

Nutrition information

Calories: 132.5 Total Fat: 5g Saturated Fat: 1g Carbohydrate: 20g Protein: 3.5g Sodium: 103mg Vitamin A: 0μg Vitamin C: 0mg Calcium: 34mg Iron: 0g Folic Acid: 3μg