Beverly Bennett, also known as the Vegan Chef (veganchef.com), is a talented and creative cook. A number of her desserts are the ones most requested by my sons. When strawberries are lush and ripe, this is an easy way to create a light and healthy dessert in a flash. Please use ripe, juicy strawberries for this; it just isn’t the same if they’re rock-hard and barely red. Make this before dinner, and it will be ready by the time you want dessert.

　　

Ingredients

6 to 8 servings

　　3 cups strawberries, hulled

　　One 12.3-ounce package extra-firm silken tofu

　　1/4 cup agave nectar, brown rice syrup, or maple syrup

　　1 teaspoon almond extract

　　1 teaspoon vanilla extract

　　Granola or chopped nuts, optional

　　

Step 1

Set aside 1 cup of the strawberries. In a food processor or blender, puree the other 2 cups of the strawberries until smooth.

　　

Step 2

Add the tofu, agave nectar, and extracts and process for 1 to 2 minutes or until light and creamy. Transfer the mousse to a glass bowl, cover, and chill for 30 minutes or more, until needed.

　　

Step 3

Slice the reserved strawberries and use them to top individual servings. If desired, top with granola or nuts as well.

　　

variation

Step 4

Create parfaits by layering the mousse and the sliced strawberries in tumblers or parfait glasses.

　　

nutrition information

Step 5

Calories: 96

　　

Step 6

Total Fat: 1.5g

　　

Step 7

Protein: 5g

　　

Step 8

Carbohydrates: 16g

　　

Step 9

Fiber: 2g

　　

Step 10

Sodium: 40mg

　　Reprinted with permission from Vegan Express: Featuring 160 Recipes for Quick, Delicious, and Healthy Meals by Nava Atlas. Copyright © 2008 by Nava Atlas. Excerpted by permission of Broadway, a division of Random House, Inc. All rights reserved.Nava Atlas is the author of nine cookbooks, including The Vegetarian Family Cookbook, The Vegetarian 5-Ingredient Gourmet, and Vegetarian Soups for All Seasons. She lives in the Hudson Valley region of New York with her husband and two teenage sons (all vegans).