| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
|
1 |
Servings |
INGREDIENTS
| 10 |
oz |
Box silken tofu; (soft variety)* |
| 1/2 |
c |
Maple syrup |
| 1 |
ts |
Lemon zest; grate |
| 2 |
tb |
Fresh lemon juice; or more |
| 1 1/2 |
ts |
Vanilla extract |
| 1/2 |
ts |
Cinnamon |
| 1/4 |
ts |
Ground ginger |
| 1 |
pn |
Ground cloves |
|
|
Salt to taste |
| 29 |
oz |
Can solid-pack pumpkin or |
| 3 |
c |
Fresh; cooked pumpkin |
| 8 |
|
2" gingersnaps; crush |
INSTRUCTIONS
*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@prodigy.com.
Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 6,
1998
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