July 24, 2017Target Healthy Eating
Ingredients for two desserts - two people
1 small can sweetened condensed milk,
1 container of Tofutti (soy cream cheese)
3-4 fresh lemons
2-3 drops of vanilla essential oil
2 or 3 ripe mangos for bottom of dessert dish and for garnish
Tiny fresh mint leaves, for garnish
1. Fill a medium or large saucepan with water and boil it. Add the lemons and blanch them. This means let them boil for 30 to 60 seconds. Doing this softens the skins and makes it easier to squeeze them.
2. When lemons are blanched, either let them cool down so you can handle them, or put them in a bowl of cold water so they cool more quickly.
3. Cut the mangos in half, scoop all the flesh out and cut as many strips as you need to garnish the top of each dessert. Chop the remaining mango in tiny pieces and set aside.
4. Get two or four (or more) dessert dishes out and in the bottom of each, add some of the chopped mango.
5. Get a large mixing bowl out.
6. Grate 1 whole lemon for the zest and put into the bowl.
7. Cut the lemons in half. If they're large, you might want to cut in thirds. Put each section of lemon in a lemon squeezer or old fashioned juicer and squeeze out all the juice. Place a strainer over the large bowl. You're going to use the strainer to remove lemon pits and pieces of the flesh.
8. Pour the fresh lemon juice through the strainer and into the bowl.
9. To the bowl, add the Tofutti, the drops of vanilla extract, the condensed milk.
10. The secret to the light fluffiness of the mousse comes next. With electric beaters at high speed, beat the contents of the bowl for 3 to 5 minutes, until you can see that it is light and fluffy. Then take the beaters out, tap them on the bowl to get every last delicious bit and let this mixture stand about 5 minutes, before you do anything else.
11. Lick the beaters. :)
12. While the mixture is standing, if you haven't spooned chopped fresh mango in bottom of dessert dishes, do that now.
13. Finally, after letting the bowl of mousse sit for 5 minutes, spoon the lemon mousse into the dessert dishes. Decorate the top with the strips of mango. If you can't find ripe mangos in your neighborhood, use any ripe fresh fruit, like strawberries, peaches, blueberries, bananas, etc. I suppose you could use a topping of whipped cream or cool whip, but in my opinion, that would be gilding the lily, so to speak. :)
14. Put the dessert dishes in the fridge for about 3 hours.
15. Just before serving, add one tiny mint leaf to the top.
Even if you don't make the lemon mousse recipe, you might like to try bottled Bellinis before (during?) and after dinner. ©Joyce Hays, Target Health Inc.
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