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Blogger News: RASPBERRY MOUSSE 5.4.16

A simple yet elegant dessert that you can make up to a day in advance for special occasions, whether for those with special diets or not! Serve it nice and cold for the best results.

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Ingredients: 

  • 1/2 cup berry blend 100% juice
  • 1/2 cup vegan cane sugar
  • 1/4 cup cornstarch
  • 1/8 teaspoon fine sea salt
  • 2 cups (from 2 6-ounce packages) fresh raspberries, divided
  • 14 ounces silken tofu (refrigerated variety), drained
  • 1 1/2 ounce dark chocolate, shaved with a vegetable peeler
  • Mint sprigs, for garnish (optional)

 

Method: 

In a medium pot, whisk together juice, 1/2 cup water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often. Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.) In a food processor, purée 1 1/2 cups raspberries and the tofu until creamy and smooth. Add juice mixture and process until well combined. Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours. Garnish with chocolate shavings, remaining 1/2 cup raspberries and mint. Serve immediately.

Nutritional Info: 

Per Serving: 150 calories (35 from fat), 4g total fat, 1.5g saturated fat, 60mg sodium, 25g carbohydrates, (3 g dietary fiber, 17g sugar), 5g protein.



Source: BlogsRelease
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