Recipe courtesy of Mary Berg
Peanut Butter and Strawberry Mousse with Oat Cookie Crust
Getting reviews...
- Level: Easy
- Total: 1 hr 30 min (includes setting and cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 15 g
- Cholesterol
- 6 mg
- Sodium
- 146 mg
Who knew tofu could be for dessert? Silken tofu is a perfect base for this Peanut Butter and Strawberry Mousse. Feel free to replace the stewed strawberries with your favorite prepared strawberry jam.
- Level: Easy
- Total: 1 hr 30 min (includes setting and cooling time)
- Active: 25 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 442
- Total Fat
- 30 g
- Saturated Fat
- 10 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 16 g
- Protein
- 15 g
- Cholesterol
- 6 mg
- Sodium
- 146 mg
Ingredients
Directions
- Add the cookies to the bowl of a food processor and pulse into fine crumbs. Add in the cinnamon and salt, pour over the melted butter and pulse to combine. Divide the cookie mixture between four rocks glasses and tamp down to form a crust.
- Wipe out the food processor and add in the tofu, peanut butter, honey and 1/2 teaspoon of the vanilla. Blitz until very smooth.
- Thinly slice enough of the strawberries to arrange them decoratively inside each glass around the sides. Divide the peanut butter mousse mixture between the glasses and spread into an even layer on top. Chill in the fridge until set, at least 30 minutes or up to 3 days.
- To make the strawberry sauce, quarter the remaining strawberries and combine with sugar in a small saucepan set over medium-low heat. Cook until jammy, about 10 minutes. Remove from the heat and stir in the remaining 1/2 teaspoon of vanilla. Set aside to cool completely before storing in the fridge.
- Serve the mousse topped with the strawberry sauce.
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