When I was a kid growing up in New Jersey, we’d spend our winter holidays in the Florida Keys. I fell in love with all things key lime flavored – key lime pie, key lime ice cream, key lime pudding, key lime slushies, key lime candy – you name it!
My mom often made key lime pie at home even when we started vacationing and eventually moved to San Diego. She was a genius at making key lime pies and would pile the meringue sky high. Occasionally she’d forget that she had a key lime pie in the oven and I remember a few burnt ones setting off the fire alarm. Oh boy!
I never made key lime pie at home and usually only had them for dessert at restaurants. I eventually had to stop doing that when my food sensitivity to whey made it impossible to tolerate the sweetened condensed milk in most key lime pie recipes. Within 30 minutes, I’d be sick to my stomach. My solution was to create a key lime flavored mousse out of tofu – all the great flavor of key lime without the dairy!
Healthing up your Mother’s Day brunch
This would be a wonderful dish to serve for Mother’s Day brunch, especially if your mom is dairy free or is watching her sugar intake since I’ve used Swerve Sweetener instead of sugar. (You can use powdered sugar if you don’t mind the calories.) And since there’s no pie crust to worry about, it’s gluten free as long as the vanilla you’re using is, too. It takes 15 minutes to make, but you have to let it chill and set up for an hour or so in the refrigerator. You can make it the night before or first thing in the morning. It’s also a dessert you can quickly make for a dinner party if you keep the ingredients on hand, especially since they keep in the refrigerator for weeks at a time.
Don’t tell anyone at the brunch that the dessert is made of tofu, unless they’re dairy free (or avoiding soy) and need to know. My kids thought it was yogurt and said it was delicious and only made “yuck faces” after I let the tofu cat out of the bag.
This Mama’s tips
For parties, try serving the Dairy Free Key Lime Mousse in shot glasses topped with a single raspberry or a mint leaf. I served this for my husband’s “Tofu vs. Bacon” work party in shot glasses. It came in second place with many accolades.
Since limes are so expensive nowadays, after zesting and using the limes as garnish, cut the leftover lime up to use in cocktails, seltzer or ice water. Or squeeze the limes over fish or chicken dishes. Don’t let them go to waste!
Finally, Nellie and Joe’s Famous Key Lime Juice can be found in most grocery and discount stores, so please don’t substitute regular lime juice for it. Your results won’t be the same. (My mom tried using regular lime juice once and her pie was gross!)
Dairy Free Key Lime Mousse
- 3 fluid ounces Nellie and Joe’s Famous Key Lime Juice
- 8 ounces Tofutti non-dairy cream cheese
- 16 ounces Nasoya Organic Silken Tofu
- 3/4 cup powdered Swerve Sweetener
- 1 teaspoon gluten free pure vanilla
- 2 tablespoons lime zest (from approximately 3 limes) – save extra zest and lime slices for garnish
- Raspberries for garnish (optional)
- Combine all ingredients except garnish in blender or food processor. Blend until smooth.
- Pour key lime mousse into four bowls. Chill in refrigerator for one hour.
- Garnish with extra zest, lime slices and raspberries just before serving.
- Serving size: 1/4 of recipe