Pumpkin Mousse with Gingersnap Crumbs
from the recent soyfoods.com newsletter.
Serving Size : 4
1 10 oz package Silken tofu (soft variety) — (1 oz.) (1 to 10)
1/2 cup Maple syrup
1 tsp Grated lemon zest
2 Tbsp Fresh lemon juice (possibly more)
1 1/2 tsp Vanilla extract
1/2 tsp Cinnamon — ground
1/4 tsp Ginger
1 Pinch Ground cloves
1 Pinch Salt
3 cups Solid pack pumpkin or fresh cooked pumpkin — (29 oz. can)
8 Gingersnaps (2-inch diameter) crushed
with rolling pin
Place everything except pumpkin and gingersnaps in a blender, and puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat remaining pumpkin with a whisk until the mixture becomes uniformly creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine and deepen. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately so crumbs don’t turn soggy.
Serves 4. Per serving: 273 calories, 6 g total protein, 3 g soy protein, 56 g carbohydrates, 4 g total fat, 0.6 g saturated fat, 0 mg cholesterol, 7 g dietary fiber, 113 mg calcium, 34 mcg folate, 400 mg sodium.
“soyfoods.com newsletter 12-21-2001”