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| 32 | ounces | refrigerated cookie dough | chocolate chip or oatmeal chocolate chip |
| 10 1/2 | ounces | silken tofu | firm |
| 2 | large | eggs | |
| 1 | cup | sugar | |
| 1 | teaspoon | vanilla extract |
Preheat oven to 350 degrees.
Soften one roll of cookie dough. Spray the bottom of a 9x13 inch baking pan with non-stick spray.
Line the bottom with the softened cookie dough, spreading to all sides.
In food processor bowl, combine tofu and remaining ingredients until smooth.
Spread over cookie dough.
Drop second roll of cookie dough by teaspoonful on top of filling.
Bake for 40 to 45 minutes.
| % Daily Value* | |
| Total Fat 51.0g | 78% |
| Saturated Fat 13.0g | 64% |
| Trans Fat 0.0g | |
| Cholesterol 171mg | 57% |
| Sodium 984mg | 41% |
| Total Carbohydrate 185.0g | 62% |
| Dietary Fiber 2.0g | 7% |
| Sugars 100.0g | |
| Protein 16.0g | 32% |
| Vitamin A | 4% | Vitamin C | 0% | |
| Calcium | 22% | Iron | 26% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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"Give a man a fish and he'll eat for a day. Teach a man to fish and he'll eat for a lifetime," asserts an old Chinese proverb. Well, not quite. There's one more...
Pretty good shake. I used frozen raspberries. Not too sweet, but very filling and refreshing.
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