----------------------------GRAHAM CRACKER CRUST----------------------------
     10    Graham crackers

    1/4 c  Margarine  (1/4 c applesauce

           Or enough water to moisten)
----------------------------------FILLING----------------------------------
      1 c  Semi-sweet chocolate or

           Carob chips
      1 lb Soft or silken tofu (lowfat

           Tofu)
    1/4 c  Skim milk or soy milk

    1/3 c  Honey

      1 T  Vanilla extract

  Preheat oven to 350 F. Pulverize the graham crackers in blender or food
  processor until finely ground. Add the margering to the container, and
  process until well integrated with the graham cracker crumbs. Press the
  mixture into the bottom and up the sides of a nine inch pie pan.
  Melt the chocolate or carob chips with 2 Tbsp of water in a heavy saucepan
  or double boiler. Combine the tofu with the melted chips and remaining
  ingredients in blender or food processor. Process until velvety smooth.
  Pour into the pie crust and bake for 30-35 minutes, or until the filling is
  firm and the crust is golden. Serve at room temperature or chilled.
  Like I said, without the vlf subs the recipe is tested. I'm going to be
  experimenting with this soon and post any successes. I love to feed this to
  my carnivorous SO. He never guesses, heehee.
  From:    "H.L. Darby" . Fatfree Digest [Volume 9
  Issue 10] July 2, 1994. Formatted by Sue Smith, S.Smith34,
  TXFT40A@Prodigy.com using MMCONV