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Title : Fresh, creamy blueberry mousse for their summer holidays: vegan, healthy, and full of protein
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Fresh, creamy blueberry mousse for their summer holidays: vegan, healthy, and full of protein

1.7.16

Envision this: it is a hot summer night in the backyard with family and friends. The sun has not yet set. You have filled up on burgers, summer salads, drinks, and corn on the cob, and now it's time for dessert. It will offer a fresh, creamy, mousse place fruity made from fresh cranberries, and the best part - everyone loves it! It is vegetarian, gluten-free, protein-packed, yet delicious and indulgent.

Chef Melissa King gave us a breakthrough in this dream scenario to a cooking class with House food tofu . showing us creative, original ways to leverage the versatility of tofu in the kitchen (which can be a mysterious ingredient if you're not used to cooking with it), we are filled with spring we roll tofu, a soft humus that interchanged chickpeas for silky tofu, one amazing red rice salad, and my favorite part. dessert

Some might say I have a sweet tooth, but I think a more accurate statement would be that all the teeth are sweet. I love dessert, but I can be a bit picky, and I love my dairy (ie: I do not usually opt for a "healthy" dessert) - so I was a bit worried of a tofu- mousse base. That said, you may or may not have eaten two. . . and a half . . . these delicious sweets. They are as decadent as they are healthy, and my omnivorous mind never once thought of it as a "healthy" vegan or option - it was just good. Leave in the hands of a top chef to change his mind!

One of my favorite parts of this dessert is that it has a lack of protein - that get around a portion of tofu in each mousse. And because tofu is inherently rich in protein, not only to curb a sweet tooth, but will also give a greater feeling of satiety. Perfect for summer indulgence.

Ingredients

1 Cup soft organic foods Houses tofu, drained well
1 cup fresh blueberries, some reserved for garnish
1/4 cup agave (optional for the sweetener)
1/4 cup coconut oil
1/4 teaspoon lemon zest
1/2 cup milk almond, coconut milk, coconut water, or water
1 teaspoon almond extract

Directions

1. Mix tofu, blueberries, agave, coconut oil, lemon zest and almond milk in a blender until very smooth.
2. layer cups with fresh blueberries.
3. Place in the refrigerator to chill before serving.
4. Trying layers between sugar cookies or your favorite granola or serve with whipped cream (learn to do vegetarian whipped cream ) and shaved chocolate.

Information

Category

Desserts, Puddings / Mousse

kitchen

North America

performance

4 servings

cooking time

10 minutes of preparation, cooling time 1 hour

Nutrition

calories per serving

182

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