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Rainbow Fruit Kebobs with Lemon Mousse
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Ingredients:
INGREDIENTS: |
Red: grapes, raspberries, strawberries |
Orange: peaches, cantaloupe, oranges |
Yellow: apples, bananas, pears |
Green: kiwi, grapes |
Blue: Blueberries, blackberries |
Purple: grapes |
Bamboo skewers |
Mousse: |
1 2 oz. package silken tofu, chilled |
1/3 cup maple or agave syrup |
1 teaspoon vanilla |
Juice and zest of one lemon |
1/8 teaspoon turmeric or a drop of yellow food coloring |
Pinch pink salt |
Suggested Toppings: |
Toasted coconut |
Chopped nuts |
Granola |
Directions:
- Wash and prepare the fruit. Cut the larger fruits into 1 inch cubes and skewer them in a rainbow pattern. Red, orange, yellow, green, blue and purple.
- In a blender jar combine the silken tofu with the syrup, vanilla, lemon juice, lemon zest, turmeric or food coloring and a pinch of pink salt. Blend on high until smooth then transfer to a serving bowl. Place the additional toppings in serving bowls and arrange the kebobs into a rainbow display on a serving platter. Chill until ready to serve.
- Note
- Recipe courtesy of Liz Gary. For information about free local community cooking classes and special events visit www.newoptionsfoodgroup.com
See more vegan recipes from Liz Gary | |
Course: | Dessert |
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