Pumpkin mousse with gingersnap crumbs

1 Servings

Ingredients

QuantityIngredient
10ouncesBox silken tofu; (soft variety)*
½cupMaple syrup
1teaspoonLemon zest; grate
2tablespoonsFresh lemon juice; or more
teaspoonVanilla extract
½teaspoonCinnamon
¼teaspoonGround ginger
1pinchGround cloves
Salt to taste
29ouncesCan solid-pack pumpkin or
3cupsFresh; cooked pumpkin
82\" gingersnaps; crush

Directions

*Available in the refrigerated section of supermarkets. Place the tofu, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, ginger, cloves and salt in a blender. Puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat in the remaining pumpkin with a whisk until the mixture becomes creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately. 242 cal; 7 gr fat; 24% fat.

Source: Mollie Katzen's Vegetable Heaven, by Mollie Katzen. The Miami Herald. MM Waldine Van Geffen vghc42a@....

Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@...> on Feb 6, 1998