Posted 3 months ago
Eat Well, Live Well – Chocolate and Blueberry Tofu Mousse with Sesame Crunch
Ingredients:
Sesame Crunch
– 1/4 cup water
– 1/4 cup sugar
– 2 Tbsp. honey
– 1/2 cup sesame seeds (raw, untoasted)
– 1/8 tsp salt
Chocolate Mousse
– 1/2 cup plain almond milk
– 8 oz. dark or bittersweet chocolate chips
– 1/2 tsp vanilla extract
– 10 oz. silken tofu, drained and cut into cubes
Blueberry Mousse
– 10 oz. blueberries, fresh or frozen
– 1/3 cup water
– 2 Tbsp brown sugar
– 6 oz. silken tofu, drained and cut into cubes
– 2 Tbsp. sugar
– 1/8 tsp salt
Directions
Sesame Crunch
1. Place all ingredients into non-stick pan and heat over medium heat
2. Stir mixture gently until it boils and entire mixture is amber in color, and most of liquid is absorbed.
3. Transfer to sheet pan lined with lightly sprayed parchment paper.
4. Cool completely; cut into pieces.
Chocolate Mousse
1. Place almond milk in small saucepan and bring just to boil.
2. Stir in chocolate chips until melted completely.
3. Stir in vanilla.
4. Transfer to blender; add tofu cubes and puree until smooth.
5. Spoon into 8 individual molds or ceramic dish.
6. Refrigerate until firm, about 1 hour.
Blueberry Mousse
1. Combine blueberries, water and brown sugar in saucepan and bring to boil.
2. Reduce to simmer and cook for 8 minutes.
3, Drain blueberries and reserve liquid.
4. Transfer blueberries to blender.
5. Add tofu, sugar, lemon juice and salt; puree completely.
6. Spoon over cooled chocolate mousse and return molds or pan to refrigerator.
7. Transfer reserved blueberry juice back to saucepan.
8. Bring to boil, simmer over low heat for 10 minutes to thicken. Set aside.
Unmold or spoon into 8 parfait cups. Drizzle blueberry sauce over top and decorate with sesame crunch.
Makes 8 servings
Per Serving: 280 calories, 14 fat, (6 g sat fat), 40 g carbohydrate, 6 g protein 4 g fiber, 100 mg sodium
Brenda Gridley, CSP, RDN
Brenda is originally from Los Angeles, CA where she attended California State University of Los Angeles for her under graduate degree in Nutritional Science. She began her career with Kaiser Permanente in 2004. Throughout her professional development, she has worked in Cardiology and open heart surgery, Renal/Dialysis, organ transplants and Oncology, including chemotherapy, radiation and head and neck. Brenda has extensive experience with weight management programs, including Bariatric and finally Eating disorders and mindful eating. She went on to specialize in the Pediatric population and has maintained her Certification in Pediatric Nutrition since 2011. Areas she has managed include pediatric and neonatal intensive care units where she was responsible for individualizing therapeutic diets and alternate nutrition support based on specific metabolic needs, medical conditions, and cultural preferences.
Her passion for nutrition was developed at a young age and reared by her grandmother who always instilled the importance of a healthy diet and active lifestyle. When her grandmother became ill, Brenda became aware of the impact nutrition plays in disease prevention and maintaining overall mind and body health. She cared for grandmother until she passed and has made it her goal to help others achieve their full “nutrition potential” with using a culturally sensitive holistic approach.
She is married with two beautiful daughters and in her spare time she enjoys watching movies with her children, experimenting with new recipes, reading mystery novels, running and Yoga.
Please ask your Ironwood Cancer & Research Centers provider for a referral to see our dietary counselors.