Being more GI aware, I made the tofu mousse with a limited amount of sugars. It went very much like this, but with the following changes:
Instead of a store-bought crust, do the following: blend 2 cups almonds, 5 tblsp virgin coconut oil, and 5 tblsp splenda in the food processor. Press into a pie pan until it's the right size for the filling.
Substitute semisweet chocolate chips with sugar-free (SF) choco chips. Also, if the SF is a brand as crappy as hershey, throw in a couple of tablespoons cocoa powder. Those people apparently don't know how to dose chocolate to low carb people.
Be aware that the mix will set up IMMEDIATELY. Like, when you blend the SF chocolate into the tofu. Something to do with the maltidol, I guess.
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