Satsuma Tangerine Tofu Mousse
Does anyone else LOVE citrus season?! Although citrus is typically associated with warmth and seemingly brings bright sunshine to any day, citrus season takes off during the cooler months. Satsuma Tangerines are just one of the many sweet gems that citrus season has to offer. Originally developed in the Satsuma province of Japan, this easy-to peel tangerine has a characteristic loose, often bumpy, rind and is orange in color. Its delectably sweet pulp is sometimes slightly tart and is almost always seedless. The Satsuma is quite aromatic and less acidic than other mandarins.
Sweet Satsuma tangerines, creamy cool whip and silky, soft tofu create a delicious mousse even better than you could dream of. Tofu is not just reserved for our vegan and vegetarian friends. In this recipe, everyone can delight in its versatility and simplicity. Tofu is a complete protein containing all eight essential amino acids and is very low in saturated fat with no cholesterol. When you can eat dessert and get in a mighty protein punch at the same time, its a win-win for all!
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Satsuma Tangerine Tofu Mousse
- 1 envelope Unflavored Gelatin
- 1/4 cup Cold Water
- 3/4 cup Granulated Sugar
- 1/2 cup Boiling Water
- 1 6 ounce can Frozen Orange Juice Concentrate
- 12 ounces Melissa’s Organic Tofu (soft texture (green label))
- 1 1/2 cups Cool Whip thawed
- 3 Satsuma Tangerine peeled and segmented
- Mint
- Place cold water in a small bowl and sprinkle with the gelatin. Let stand 1 minute to bloom.
- In a standing mixer or blender, mix the sugar, boiling water and gelatin until the gelatin is dissolved. Blot tofu with paper towel. Add the orange juice and tofu and blend until smooth. Refrigerate until mixture mounds slightly when dropped from spoon. Gently fold in cool whip.
- Fill 6 dessert dishes with the mixture and chill for 3 or 4 hours or until firm. Garnish with tangerine segments and mint leaves and serve.
Note: Martini glasses filled with the mousse make a nice party presentation.
