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Vegan Blueberry Mousse
YIELD Makes 6 servings
Don't you just wish it could be berry season all year round? Those little antioxidant laden jewels brimming with natural sweetness and loaded with nutrients. Instead of hiding them in sugary baked goods why not make a delicious vegan berry mousse with the berries as the front and center ingredient? Top the mousse off with a lemon crème. I got this recipe from the Organic Shopper but swapped the maple crème for a lemon crème. The maple just didn't seem like a good fit in comparison to a cleaner, fresher lemon flavor. I like to serve these up in a champagne glass. You can push the crème through a pastry bag to get the spiraled look or just take a dollop and place it on top. You can also adjust the sugar so that the crème is sweet enough for your taste.
INGREDIENTS
| 16 oz | fresh local blueberries |
| 1 12‑oz | package of extra-firm tofu |
| 1 tbsp | lemon juice |
| 2/3 cup | raw sugar |
| 2 tbsp | Arrowroot Powder |
| 1 tbsp | powdered agar |
| 2 tbsp | water |
PREPARATION:
Method
- Drain both the berries and the tofu.
- Add the tofu to the blender and begin to blend. Gradually add the blueberries.
- Blend the tofu and berries for about 3 minutes to achieve the desired smooth consistency.
- Add the lemon, sugar, and Arrowroot and blend.
- In a small saucer heat the agar and water over medium heat until it becomes a translucent gummy texture
(about 3 minutes).
- Add immediately to the blender and blend. Do this swiftly so that the agar does not solidify.
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