Strawberry Tofu Mousse
photo by Nohoko
- Ready In:
4 souffle dishes
- 1⁄4 lb cream cheese
- 1⁄4 lb yogurt
- 1⁄4 lb tofu
- 2 tablespoons lemon juice
- 2 ounces sugar
- 5 g gelatin
- 5 pieces strawberries
- Soak gelatin with a tablespoon of water for 5 minutes.
- Put cream cheese, yogurt, tofu, and sugar into a blender and mix well.
- Microwave the soaked gelatin for 15 seconds and dissolve well.
- Add 4 pieces of strawberries, lemon juice ,and the dissolved gelatin into the blender and mix well.
- Divided into souffle dishes and cool in the refrigerator for 40 minutes.
- Garnish with whipped cream and sliced strawberries.
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RECIPE SUBMITTED BY
My name is Nohoko. I am from Japan and have lived in Kentucky with my husband for two years. This is my first time to live in the US and I enjoy my life as a homemaker – especially I love to spend my time for cooking. When I came to Kentucky, I was surprised that my husband ,who had stayed alone for more than four years because of his job, increased his total cholesterol gradually up to 217 (which was almost reaching the upper limit of normal value 219) although he was not obese at all (5.7 ft /137 lb). Since then, my first priority in cooking has been to reduce his cholesterol and finally it fell down to 197 at the timing of medical check-up this May (the chart of his cholesterol is availabe in the first entry of my blog↑if interested). Also we have not made any doctor’s appointments since I came here and my weight has not changed (5.5 ft /112 lb). I believe the secret to reduce my husband’s cholesterol and keep us healthy was Japanese style home cooking my mother taught me from my childhood. As you may already know, Japanese cooking is simple, without lots of seasonings – with the exceptions of soy sauce. Key ingredients are fish, and noodles, soy and soybeans, seaweed, and vegetables. When I decide a dinner menu, there are only three basics I stick to – 1. Eat seaweed every day 2. Eat brown rice every day 3. Eat fish (which contain Omega 3 a lot) twice a week at least Though my husband and I were born in Japan, our generation grew up eating more meat than fish and loves to try various kinds of international cuisines. I am happy if I can introduce and share my recipes I fused my Japanese style cooking into international flavors.