One of the most challenging aspects of eating around my food sensitivities is trying to make desserts that are sugar free, dairy free and gluten free. My first try was a very successful sugar free, dairy free chocolate mousse, which my daughter, Lucie and I LOVE. It was based on a recipe from Clean Start: Inspiring You to Eat Clean and Live Well that used tofu as the base for the mousse.
Gluten-free, Sugar-free Cooking cookbook
My next attempt at a tofu mousse dessert was a recipe that uses frozen fruit concentrates as a sweetener. Brilliant! It comes from Gluten-free, Sugar-free Cooking: Over 200 Delicious Recipes to Help You Live a Healthier, Allergy-Free Life by Susan O’Brien.
Gluten-free, Sugar-free Cooking is one of my favorite gluten free/sugar free cookbooks since it works so well with my food sensitivities. While Susan includes nutritional analysis for all of her recipes, she doesn’t include fiber grams, which you need if you’re doing Weight Watchers. Instead, I’ve used nutritional info from CalorieCount.com, even though it shows this recipe to have twice as much calories, fat and protein than is noted in the cookbook.
Not sure why her numbers are off – or maybe CalorieCount.com is wrong. Who knows?
Based on the recipe from Gluten-free, Sugar-free Cooking by Susan O’Brien
- 1/2 pound extra-firm tofu
- 1 cup frozen raspberries, thawed
- 3 tablespoons frozen pineapple juice concentrate
- 2 tablespoons frozen apple juice concentrate
- 1 tablespoon arrowroot
- Cut a slit in the tofu container and carefully pour out the water.
- Remove the block of tofu and carefully place it on a pile of plain paper towels – about 4 or 5 sheets. (You can also do this with a clean kitchen towel or plain washcloth.) Gently press the tofu into the paper towels to remove the excess water. You may want to turn the tofu block and “blot” it on the paper towels to remove the water. Do this until your paper towel pile is completely damp. If you want, create a new pile of paper towels and repeat. The more moisture you remove, the thicker your mousse.
- Place tofu in food processor and whip until smooth, scraping down sides of the bowl as needed.
- Add the raspberries, juice concentrates and the arrowroot.
- Blend until smooth.
- Spoon into serving dishes, Keep refrigerated until served.
- Calories 127
- Calories from Fat 31
- Total Fat 3.4g
- Cholesterol 0mg
- Sodium 6mg
- Total Carbohydrates 20.2g
- Dietary Fiber 3.0g
- Sugars 15.9g
- Protein 6.2g
Nutrition Grade A from CalorieCount
Weight Watchers POINTS = 2
This Mama’s tips
- Remember to read the labels of concentrate you use as many have added sugars or use a combination of fruit juices. I used 100% apple juice and 100% pineapple juice concentrates. You can use orange juice or other fruit juice combinations that you think would work well with raspberries. Experiment and have fun with it!
- My kids found the raspberry tofu mousse a bit tart, so you may want to sprinkle on some powdered stevia or drizzle a little agave nectar on their servings. (The adults I served this to felt the sweetness level was just fine.)
- Remember to dish up small servings as the protein in the tofu really fills you up.
- You can use fresh raspberries, too!