Strawberry Mousse

 
3 cups strawberries, hulled and sliced
2 - 12.3 oz. pkgs. Mori-Nu silken style tofu, extra firm
1/2 cup brown rice syrup or maple syrup
1 t. almond extract
1 t. vanilla
 

In a food processor or blender, puree the strawberries until smooth. If desired, pass the strawberry puree through a sieve to remove the seeds, and then return the puree to the food processor. Add the remaining ingredients and process for 1-2 minutes or until light and creamy. Transfer the strawberry mousse to a glass bowl, cover, and chill for 1 hour. Top individual servings with additional sliced strawberries or other fruit, granola, or nuts.

Yield: 4 Cups

 

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The Vegan Chef
1999-2002  Beverly Lynn Bennett