Tofu Lemon Mousse

Adapted from American Health, April 1998

Blueberry sauce: 1 cup fresh or thawed frozen blueberries; 2 Tbsp confectioners' sugar; 1 Tbsp water; 1/2 tsp fresh lemon juice
(1) 12-oz pkg silken tofu
1/2 cup light corn syrup
1/4 cup reduced-fat sour cream
2 Tbsp fresh lemon juice
1¼ tsp each lemon and vanilla extract
Pinch of salt

To make blueberry sauce:

In a 2-quart saucepan, combine the blueberries, sugar, and water. Cook over medium heat, stirring occasionally, for 5 minutes or until sauce has thickened. Add lemon juice. Taste and adjust sugar and lemon juice. Cover and chill until ready to serve.

To make mousse:

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

Makes 6 servings

Per serving: 151 calories; 3g total fat; 1g saturated fat; 3mg cholesterol; 62mg sodium; 29g total carbohydrates; 5g protein;

Allergy Warning: Contains milk