It was fun to make and very simple. I took creative license with the recipe and added a few of my own touches and it came out quite tasty! I even put some of the mousse in popsicle molds to turn them into a frozen treat. Yummy. Here is the recipe.
2 15 oz cans 100% pure pumpkin puree (not pumpkin pie filling)
1 1-lb pkg silken tofu, drained well
1/2 cup maple syrup (I used agave nectar)
1 1/2 tsp ground cinnamon
3/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground clove
1/4 tsp sea salt
1/2 cup Greek yogurt, plain nonfat (use as topping)
In a food processor combine pumpkin, and tofu. Process until combined, about 30 seconds. Add maple syrup, spice, and salt. Process until blended. Transfer mousse to a resealable container, cover and refrigerate for at least 4 hours. Before serving drain in water that has accumulated. Scoop 1\2 cup into small glasses or ramekins. Top with a dollop of Greek yogurt, chopped walnuts and a drizzle of agave. (The magazine recipe called for Greek yogurt and shards of dark chocolate.) Serves 10.
In the spirit of creativity, Cindy