This recipe is compliments of The Oaks at Ojai (California)

A non-dairy alternative! And delicious!

Ingredients:

• 3 cups pumpkin puree
• 12 oz. soft or silken tofu
• 1 TBS. gelatin
• 1/4 cup apple juice concentrate
• 6 oz. water
• 1/2 c. honey
• 2 tsp. ground cinnamon
• 1/4 tsp. ground all-spice
• 1/2 tsp. ground ginger

Directions:

Mix water and apple juice concentrate in a small saucepan. Sprinkle gelatin over liquid and let sit for ten minutes. In the meantime, puree tofu in food processor until smooth. Add pumpkin, honey and spices and continue to process until smooth. On low heat, melt gelatin with liquid. Whisk until smooth (you do not want any gelatinous lumps in this). With processor running, add gelatin and liquid mixture. Process until well incorporated. Chill for at least three hours or overnight. Mousse can then be scooped with ice cream scoop onto plate or into bowl and garnished with vanilla or maple yogurt and toasted nuts, if desired.

Serving size: 1/4 cup Servings per recipe: 24