Peanut Butter and Strawberry Mousse with Oat Cookie Crust
Recipe by: Mary Berg
Skill level: Simple
Makes: 4 servings
Nutrition per serving (one-fourth): Calories: 442; Total Fat: 30g; Saturated Fat: 10g; Carbohydrates: 34g; Fiber: 3g; Sugar: 16g; Protein: 15g; Cholesterol: 6mg; Sodium: 146mg.
Total time: 1 hour 30 minutes (includes chilling and setting)
Prep & assembly: 25 minutes
Silken tofu makes a luxuriously smooth base for this peanut butter and strawberry mousse; if you prefer, swap the homemade stewed strawberries for store-bought strawberry preserves.
Ingredients
- 60 g (about 2.1 oz) crunchy oat cookies (about 45 cookies)
- Pinch ground cinnamon
- Pinch kosher salt
- 2 tbsp melted butter or coconut oil
- 300 g (10.5 oz) silken or soft tofu
- 1/2 cup creamy peanut butter
- 1 tbsp honey or pure maple syrup
- 1 tsp real vanilla extract
- 1 cup strawberries, plus extra for decorating
- 2 tbsp sugar
Instructions
- Place oat cookies in a food processor and pulse to crumbs. Add cinnamon and salt, pour in the melted butter, and pulse until combined. Divide the mixture among four serving glasses and press down to form a crust.
- Wipe out the processor bowl, then add tofu, peanut butter, honey, and half the vanilla. Blend until very smooth.
- Slice a few strawberries thinly and press the slices against the inside of each glass for a pretty presentation. Spoon or pipe the peanut butter mixture into the glasses and smooth the tops. Refrigerate until set, at least 30 minutes and up to three days.
- Make the strawberry sauce: Chop the remaining strawberries and place them in a small saucepan with the sugar. Cook over medium-low heat, stirring, until the mixture is thick and jam-like, about 10 minutes. Remove from heat and stir in the remaining vanilla. Cool completely before refrigerating.
- To serve, spoon the strawberry sauce over each mousse and garnish with extra strawberries if desired.
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