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