No-Fat Vegan Creamsicle Mousse
I have been playing with flavor variations on a basic vanilla vegan mousse. This one brings the bright sweetness of oranges together with vanilla, and reminds me of those creamsicle ice cream cups we used to buy from the neighborhood ice cream man in summers past. It is wonderful served in a parfait topped with fresh raspberries or strawberries, or you can make the almond cookie tartlet pictured above.
There are a number of recipes on the internet for tofu-based mousse. This one differs only in that I use both firm and silken tofu to give the mousse good body, which helps it stand up well to whatever flavors you choose to stir in.
No-fat Vegan Creamsicle Mousse
Stir together and chill until serving:
1 Recipe Basic vanilla Vegan Mousse
1 C no-sugar orange marmalade
Basic vanilla Vegan Mousse
1 container firm tofu, drained
1/2 container silken tofu, drained
a pinch of salt
1 to 2 TBSP. vanilla, to your taste
1/4 to 1/2 C maple syrup, agave, or honey, to your taste
1. Process all ingredients in food processor for about 1 minute, or until very smooth. Taste and adjust flavor until you like!
You may add any number of extracts and flavors at this point. Try 2-4 TBSP Hershey’s Special Dark Unsweetened Cocoa, or some Amaretto! Use your imagination and enjoy! This makes about 3 cups.
Posted in Desserts, Recipes
Tagged berries, creamsicle, Dessert, Esselstyn, honey, mousse, no fat, orange, pudding, vanilla, vegan
Vegan No-fat Custard Sauce
I’m a custard freak. My mother always had baked custard with nutmeg around for dessert when I was a child. I loved to break through the nutmeg crust with my spoon and sample the delicious cold, caramel-flavor of that smooth egg custard. As a no-fat vegan, I use non-dairy milk and cornstarch to achieve a similar concoction. This can be made as a sauce to use with fruit crisp or as a stand-alone pudding. Use whatever non-dairy milk you like best!
2 C vanilla non-dairy milk (I use almond, but any, such as soy or rice, will work)
1/8 C agave or honey
1/4 tsp. nutmeg (or amount to your taste)
pinch of salt
1. Mix the first 4 ingredients in a saucepan.
2. Whisk in cornstarch as follows:
- For custard sauce: 2 TBSP
- For pudding: 3-4 TBSP depending on how thick you like it
3. Cook on medium heat until it just thickens. Remember, it will firm up considerably when chilled.
4. Pour into glass dish or pitcher and chill.