Recipe: Mini Strawberry Lemonade Mousse Tarts

It is strawberry season finally, and those little juicy babies are on sale and looking beautiful. Add some lemons to make lemonade! And make your own little crusts with crackers to make these salty-sweet little mousses taste wonderful. And the secret ingredient to make them mousse? Tofu. Yep, extra firm tofu. Wow! Gorgeous little beauties!

Mini Strawberry Lemonade Mousse Tarts

Ingredients:

• 1 Box Crunchmaster Crisps, Sea Salt Flavored
• 2 Tablespoons Vegan Margarine
• 3 Tablespoons Splenda Brown Sugar Blend, or sugar substitute of choice
• 1/2 Teaspoon Cinnamon
• 2 Tablespoons Vanilla Almond Milk
• 2 Pounds Strawberries, washed
• 5 Tablespoons Splenda, or sugar substitute of choice
• 3 Lemons, washed and zested and squeezed
• 1/2 Teaspoon Cinnamon
• 1/4 Cup Vanilla Almond Milk
• 1 Container Extra Firm Tofu

Preparation:

1. Set oven to 350 degrees.
2. Dump crackers into food processor or blender and process until finely ground.
3. Melt margarine in smallish bowl then add crushed crackers, 1/2 teaspoon cinnamon, brown sugar, and 2 tablespoons milk.
4. Use a spoon and mix well.
5. Line muffin tins with paper cups then fill each cup with roughly 1 1/2 spoonfuls of crumble. Press down with fingers to make flat crust.
6. Bake for 15 minutes then take out and let cool.
7. Once crumble is in the oven wash out blender/processor then wash strawberries and slice in half then add to blender/processor.
8. Add sugar than let sit while getting other ingredients out.
9. Zest lemon into blender then slice lemons and squeeze juice into it.
10. Add cinnamon, milk, and tofu and blend until creamy – stop and scrape sides if needed.
11. Pour carefully into each muffin cup then freezer a few hours to set.
12. Put leftovers in a covered dish and put in fridge to enjoy later. Or freeze to save.
13. Enjoy! (They will melt if left out to long.)