Saturday, August 28, 2010

Extra tofu?

Make mousse pie!

I used only 1/2 cup silken tofu for my lemon bars and since a package is 16 oz, that left me with a whole lot of an open container to use. I wasn't in a smoothie mood so... I pulled out my favorite vegan cookbook of late and searched for recipes calling for silken tofu. Chocolate mousse! Seriously, YUM! I subbed peppermint extract for the vanilla called for and use the chocolate brownie crust recipe from the same cookbook. The crust was only okay. I won't use it again without some serious tweaking, but the idea was good. A simple chocolate graham crust would have worked wonderfully had I doubled the mousse recipe. Next time. =P

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