Zingy Lime Mousse
This silky lime mousse is light, creamy and wonderfully fresh tasting, with the sharp citrus cutting through the gentle sweetness beautifully. It looks lovely served in little glasses or ramekins with a scattering of extra lime zest over the top. It is made with just three simple ingredients and is naturally free from dairy, gluten, nuts and eggs, making it a perfect sweet treat for those with dietary sensitivities.
This is a great source of protein and won’t spike your blood sugar, because tofu is a complete vegan protein, containing all nine essential amino acids, and is rich in iron, calcium and manganese. Limes are rich in vitamin C and antioxidants too – so dive in and enjoy!
Find the soya-free option in the cook’s notes below.
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Zingy Lime Mousse
Ingredients
- 300 g Tofu (silken)
- 2 Limes (juice of one, zest of both)
- 2.5 tbsp Maple Syrup
Instructions
- Remove the tofu from the packaging and ensure that it is very well drained to remove any excess liquid. Gently press using a clean tea towel or kitchen paper to absorb as much liquid as possible.
- Place the drained tofu into a blender along with the lime juice, lime zest and maple syrup. Blend until completely smooth and creamy.
- Divide between two small glasses or ramekins and place into the fridge to chill for at least 1 hour.
- Serve topped with a little extra lime zest if you wish.
Notes
- For a slightly sweeter mousse, add an extra drizzle of maple syrup to taste before blending. If you wish, replace the maple syrup with runny honey.
- My favourite organic silken tofu is made by Clearspring.
- For a soya-free option, replace with soaked cashew nuts– see my Lemon Cashew Puds on how to do this!
- This mousse will keep in the fridge for up to 2 days. Leftovers can be frozen and turned into mini ice lollies.
Nutrition
Per serving. Nutrition content in food is never consistent, so take these estimates with a pinch of salt! Also, our recipes tend to use low-GI carbs and sugars, so these values are not directly comparable with shop-bought UPFs.
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