36 fillo shells
One egg white, slightly beaten
1 tablespoon colored sugar
1 cup semisweet chocolate chips
3/4 cup creamy peanut butter
16 ounces soft tofu,drained
3/4 cup sugar
1 teaspoon vanilla
Turn fillo shells upside down on large baking sheet and brush each with egg white. Sprinkle the outside of each shell with colored sugar.
Bake in 350 degree oven for 5 minutes. Remove and let cool.
Melt chocolate chips and set aside to cool.
Mix peanut butter, tofu, sugar, and vanilla with electric mixer on high speed until light and fluffy. Add melted chocolate and mix well.
Put filling in pastry bag and fill each fillo shell with mixture. Top with whipped cream and sprinkle with colored sugar. Refridgerate until served.
This is a heart healthy treat that tastes very decadent!
Note, there wil be enough filling to fill several more dozen shells if desired. Extra filling can be frozen to use at a later date. (Thaw and mix again with mixer before filling shells.) Or, as I did, use the extra filling for a nine inch pie.