Tofu Lemon Mousse
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Adapted from American Health, April 1998.
Ingredients:
- (1) 12-oz pkg silken tofu
- 1/2 cup light corn syrup
- 1/4 cup reduced-fat sour cream
- 2 Tbsp fresh lemon juice
- 1 1/4 tsp each lemon and vanilla extract
- Pinch salt
- Blueberry sauce: 1 cup fresh or thawed frozen blueberries; 2 Tbsp confectioners'
sugar; 1 Tbsp water; 1/2 tsp fresh lemon juice.
Directions:
Blueberry Sauce
In a 2-quart saucepan, combine the blueberries, sugar, and water, and cook
over medium heat, stirring occasionally for 5 minutes or until sauce is thickened.
Add lemon juice. Taste and adjust sugar and lemon juice. Cover and chill until
ready to serve.
Place tofu in a fine strainer over a bowl, break up with a spoon, and drain
at room temperature for 30 minutes, stirring frequently. Place tofu in a food
processor and purée for about 2 minutes or until smooth. Add corn syrup,
sour cream, lemon juice, extracts, and salt. Purée until smooth.
Pour into 6 stemmed glasses and chill until cold, approximately 2 hours.
Serve with blueberry sauce.
Makes 6 servings
Per serving: 151 calories (14% calories from fat); 2.5g total fat; .9g saturated
fat; 3.3mg cholesterol; 62mg sodium; 29g total carbohydrates; 5g protein
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