On January 12, 1723, I made a solemn dedication of myself to God, and wrote it down; giving up myself, and all that I had to God; to be for the future, in no respect, my own; to act as one that had no right to be himself, in any respect. And solemnly vowed to take God for my whole portion and felicity; looking on nothing else, as any part of my happiness, nor acting as if it were; and His law for the constant rule of my obedience: engaging to fight against the world, the flesh and the devil, to the end of my life.

Jonathan Edwards

CATEGORY	CUISINE	TAG	YIELD
	Jewish		4	-6

INGREDIENTS

3/4	c	Semisweet chocolate chips; (up to 1)
1		Box; (10-oz) silken tofu (soft variety)
2	lg	Ripe bananas
1	ts	Vanilla extract
2	tb	Light brown sugar; (up to 3)
1/4	ts	Salt
1	ts	Raspberry vinegar

INSTRUCTIONS

Source: "Vegetable Heaven" by Mollie Katzen
Melt the chocolate chips in a double boiler (or very carefully in a
microwave at a low power).
Meanwhile, place the tofu and a handful of banana chunks in a blender and
begin to puree. Gradually add the remaining banana, processing between
additions to make sure it all whips up smoothly. Add the vanilla, sugar,
salt, and vinegar as you go.
Pour in the melted chocolate (okay if still hot), scaping in every last
bit. Puree one more time until very smooth and uniform, and taste to adjust
the sugar. Transfer the mousse to a container or to individual serving
dishes, cover tightly with plastic wrap, and chill for at least 2 hours
before serving.
Posted to JEWISH-FOOD digest Volume 98 #027 by [email protected] on
Jan 15, 1998

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