Barleygrass & Spirulina Tofu Mousse with Cherry Compote

I absolutely love anything creamy but this usually means a high calorie and saturated fat content. However, for the past few years Iโ€™ve discovered using a miracle replacement – silken tofu. Blend it up with fruits, nuts, whatever – it results in a wonderful, thick, creamy texture (especially when left to chill) and absorbs other flavours and colours easily. Blending it with a simple but healthy, tasty combination of Kaizen Living superfoods and flavourings makes this a vibrant and delicious dessert!

tofupot

Ingredients:

  • 1 x pack of silken tofu
  • 1 frozen banana
  • 2 tbsp almond milk
  • 2 tbsp natural sweetener
  • 1 tsp vanilla extract
  • ยฝ tsp each of cinnamon and ginger
  • 1 tsp Kaizen Living barleygrass powder
  • 1 tsp Kaizen Living spirulina powder

Simply throw everything into a blender and whizz until smooth, then pour into a dish or separate bowls and leave to chill and thicken up.

Cherry compote: 150g frozen cherries, defrosted, 1-2 tbsp natural sweetener, ยฝ tsp vanilla extract, 2 tsp cornflour
While the mousse is chilling, make the sauce. Put the cherries in a small pan with their juices along with the sweetener and vanilla, bring to the boil then simmer for a couple of minutes. Stir the cornflour with a little cold water in a cup to make a paste, then add to the pan, stirring well until it thickens. Cook for a few minutes then leave to cool.

Get serving! When youโ€™re ready to serve, simply remove your mousse(s) from the fridge and top with some cherry sauce – now enjoy!

Have you seen my other healthy recipes using Kaizen Living superfoods? Check them out!