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Chocolate-Soy Panna Cotta

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Creamy and extremely chocolaty, this custard relies on soy milk and tofu, rather than cream and eggs, for a smooth, silken texture with minimal saturated fat.

Source: Martha Stewart Living, March 2008
Servings

Ingredients

Directions

Cook's Notes

When making desserts that call for tofu or soy milk, reach for dark or bittersweet chocolate. Its intense flavor will conceal even the slightest trace of soy.

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