Try this Pumpkin Mousse with Gingersnap Crumbs recipe, or contribute your own.
Suggest a better description*Available in the refrigerated section of supermarkets. Place the tofu, maple syrup, lemon zest, lemon juice, vanilla, cinnamon, ginger, cloves and salt in a blender. Puree until smooth. Add half the pumpkin and puree again. Transfer to a medium-sized bowl and beat in the remaining pumpkin with a whisk until the mixture becomes creamy. Taste to see if it needs more lemon juice. Cover tightly and chill for several hours or overnight, so the flavors combine. To serve, spoon the mousse into bowls and sprinkle with gingersnap crumbs. Serve immediately. 242 cal; 7 gr fat; 24% fat. Source: Mollie Katzens Vegetable Heaven, by Mollie Katzen. The Miami Herald. MM Waldine Van Geffen vghc42a@prodigy.com. Posted to MC-Recipe Digest by "M. Hicks"
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Serving Size: 1 Serving (1162g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 153 | ||
Calories from Fat: 14 (9%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.5g | 2 % | |
Saturated Fat 0.4g | 2 % | |
Monounsaturated Fat 0.1g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0mg | 0 % | |
Sodium 176.6mg | 6 % | |
Potassium 182.8mg | 5 % | |
Total Carbohydrate 34.3g | 10 % | |
Dietary Fiber 3.8g | 15 % | |
Sugars, other 30.5g | ||
Protein 0.5g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 153
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