All this soya grits talk has got me thinking...

What about using it as a base for muesli as well as granola. A savoury pie crust or pizza base with eggs and cheese added to make it stick together? Tabouli? Pureed for hummous?

I used to make and teach this cake pre-LC and it amazed everybody. In other words, "I can't believe it's tofu!"

I've tweaked it for LC. If you're tofu challenged, do not read any further...

Sorry, no carb counts yet, but it looks kind of high!

Chocolate Cream Tofu Cake
Adapted from Friendly Foods by Brother Ron Pickarski.

Serves 8-12

2 1/2 cups water
1 cup Splenda
1/4 cup cocoa
1 cup soya grits, toasted in a dry pan
1/8 tsp. salt
1 Tbsp. vanilla

In a medium saucepan combine water, cocoa, sugar, couscous and salt. Bring to a simmer, stirring occasionally and cook until thickened, 10 to 15 minutes. Add vanilla and stir. Spread mixture into a 9-inch lightly oiled springform pan. Refrigerate while preparing the filling.

Chocolate Cream Filling

8 oz. unsweetened chocolate
1 1/2 cups Splenda
2 10.5 oz. (300 gr) containers firm silken tofu (at room temperature)
1 tsp. vanilla

Place the chocolate in a bowl that can sit over a pot of hot water. Place the bowl over the pot of simmering water, stirring occasionally until melted. Remove the bowl from the pot and let the chocolate cool slightly. Stir in the Splenda. Process the tofu and vanilla in a blender or food processor until smooth. Add the chocolate mixture and blend until smooth. Pour over the crust. Refrigerate for 2-24 hours. Serve cold, cut into small wedges.