Strawberry Mousse: Easy Dessert Recipe
I’ve been experimenting lately with easy, no-bake desserts, such as chocolate mousse with tofu and chocolate mousse with avocado. Since I had a bag of frozen strawberries and a package of silken tofu, I thought “Why not try this combination?”
Turns out, this strawberry-tofu combination produces another winning dessert (or snack) that’s rich in protein and low in sugar.
Here is what you’ll need:
Strawberry Mousse Recipe
1/2 cup tofu, silken, firm or extra-firm
1/3 cup strawberries, fresh or frozen
2 tablespoons agave nectar (or to taste)
1 teaspoon fresh lemon juice (orange juice can be used too)
a dash of vanilla extract
a dash of salt (optional)
Blend all ingredients until very smooth in a blender, food processor, or using a hand blender. Refrigerate for at least two hours or until chilled and transfer to a serving bowl or individual dishes. Serve topped or layered with more strawberries and garnished with chocolate curls, or let your imagination run wild. Makes 2 servings.
Note: You can reduce the sugar even further in this recipe by reducing agave nectar or substituting it with stevia (the herb).
Many mousse recipes that you will find online contain lots of eggs and heavy cream. This recipe contains neither, resulting in a much healthier desert (for humans, but especially for hens and cows).
On its own, silken tofu has almost no flavor (or, tastes slightly chalky, depending on the variety and whom you ask;-)), but blended (or cooked) with flavorful ingredients, it can take on a myriad of flavors.
By the way, you might have read various scare articles on the Internet about soy (usually based on misleading articles from the Weston A. Price Foundation) but they’re misinterpretations of science. Soy is a healthy food, just like other beans and legumes, and most people can eat it safely (some people are allergic to it). I eat soy in moderation and try for whole soy in natural forms (tofu, tempeh, soy milk). Just make sure you buy organic or GMO-Free soy products.
I added a splash of soy milk into my blender, which resulted in less thick dessert than I would like, but it was still delicious.