Chocolate/ Strawberry Protein Pastry Bar Recipe
People have to get over pre-conceptions of things they have never even experienced, like TOFU! Don’t Fear the Tofu! It is made from ground up soy beans. It has no flavor until you cook it in something. It then takes up the flavor of what it is cooked in. Texture can be an issue with firm tofu for some people, but silken tofu can be easily blended into smoothies or even into a dessert custard like I did here. It is so good for you, loaded with protein. Don’t Fear the Tofu!
Chocolate, Strawberry Tofu Bars (prep. time about 20 minutes. Makes about 24 bars)
½ lb. silken tofu
¼ C. strawberry preserves
2 Tb. corn starch
¼ C. sugar (plus additional to sprinkle on top)
¼ C. dark chocolate mini chips
12 sheets thawed phyllo
Pre-heat oven to 360 degrees. Line a cookie sheet with parchment paper or lightly spray with cooking spray. Put ½ pound of silken tofu (half a container) into a medium mixing bowl and whip with a balloon whisk until smooth. Whisk in preserves and stir in the sugar and chocolate chips. Lay 6 phyllo sheets on cookie sheet, one at a time, spraying each sheet lightly with the cooking spray (substitutes for the traditional melted butter and cuts back on the fat and calories a bit). Once the first 6 sheets are down, spread the tofu mixture evenly over the top. Start layering the final sheets of phyllo, again spraying between each sheet. Lightly spray the top of the final layer and sprinkle with granulated sugar.
Bake 10-15 minutes until golden brown. Allow to cool before cutting into desired sized bars with a sharp knife.