Guest guest Posted December 18, 2002 Report Share Posted December 18, 2002 This one's lovely, IMHO. It's really important to make it the day before you want to eat it... Pat Pumpkin Mousse with Gingersnap Crumbs 1 12.3 oz box silken tofu (the aseptically packed one, I think soft regular tofu would be almost as good, too) 1/2 cup maple syrup 1 tsp lemon zest 1/4 cup fresh lemon juice 1-1/2 tsp vanilla extract 1/2 tsp cinnamon 1/4 tsp ground ginger pinch of ground cloves 3 cups (One 29 oz can) solid pack pumpkin 8 gingersnaps, crushed with a rolling pin Place everything except pumpkin and gingersnaps in a blender or food processor and process until smooth. Add half the pumpkin, and puree again. Transfer to a medium sized bowl and beat in the remaining pumpkin until it becomes uniformly creamy. Cover tightly and chill for several hours or overnight, to let the flavors combine and deepen. (THIS IS REALLY IMPORTANT! It doesn't taste half as well right away as 6-8 hours or more later). To serve, spoon into decorative bowls and sprinkle with the gingersnap crumbs. Serve right away so crumbs don't get soggy. Yield: about 6 servings. (Can substitute cooked squash or sweet potato for the pumpkin - I haven't done this, though). It keeps well for a couple of days in the fridge. -- Pat Meadows CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ Quote Link to comment Share on other sites More sharing options...
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