Recipe - Pumpkin Mousse With Gingersnap Crumbs

10 ounce Box silken tofu; (soft
variety)*
One half cup Maple syrup
1 teaspoon Lemon zest; grate
2 tablespoon Fresh lemon juice; or more
1 One half teaspoon Vanilla extract
One half teaspoon Cinnamon
One fourth teaspoon Ground ginger
1 pn Ground cloves
Salt to taste
29 ounce Can solidpack pumpkin or
3 cup Fresh; cooked pumpkin
8 2" gingersnaps; crush

*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 mediumsized 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 Katzen's Vegetable Heaven, by Mollie Katzen. The Miami
Herald. MM Waldine Van Geffen vghc42a@prodigy.com.
Posted to MCRecipe Digest by "M. Hicks" nitro_ii@email.msn.com on Feb 6,
1998