Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.
Recipe information
Yield
6 to 8 servings
Ingredients
Preparation
Step 1
Set aside 1 cup of the strawberries. In a food processor or blender, puree the other 2 cups of the strawberries until smooth.
Step 2
Add the tofu, agave nectar, and extracts and process for 1 to 2 minutes or until light and creamy. Transfer the mousse to a glass bowl, cover, and chill for 30 minutes or more, until needed.
Step 3
Slice the reserved strawberries and use them to top individual servings. If desired, top with granola or nuts as well.
variation
Step 4
Create parfaits by layering the mousse and the sliced strawberries in tumblers or parfait glasses.
nutrition information
Step 5
Calories: 96
Step 6
Total Fat: 1.5g
Step 7
Protein: 5g
Step 8
Carbohydrates: 16g
Step 9
Fiber: 2g
Step 10
Sodium: 40mg
