Pumpkin mousse with gingersnap crumbs

Yield: 1 Servings

Measure Ingredient
10 ounces Box silken tofu; (soft variety)*
½ cup Maple syrup
1 teaspoon Lemon zest; grate
2 tablespoons Fresh lemon juice; or more
1½ teaspoon Vanilla extract
½ teaspoon Cinnamon
¼ teaspoon Ground ginger
1 pinch Ground cloves
Salt to taste
29 ounces Can solid-pack pumpkin or
3 cups Fresh; cooked pumpkin
8 2" gingersnaps; crush

*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

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