Sunday, November 23, 2008

Another yummy dessert - Almond Mousse with berry topping

My kiddos loved this.

First I took 2 cups of raw almonds and soaked it overnight. THis allows it to sprout a bit and amazingly helps to release enzymes to make it much easier to digest.

Then I dehydrated them at low temps for a day...oven at 150 degrees or use a dehydrator like I did.

You then put them in a food processor and grind them up. To this crumbly mix, add:
  • 2 teaspoons of gelatin (not jello!! Gelatin!) dissolved in 1/2 c warm water
  • 1/4 Cup of dehydrated cane juice (not white sugar!! You can get this for a good price at Costco) or use raw honey
  • 2 teaspoons of vanilla extract

Mix that together until smooth and fluffy.

Fold whipped cream into almond mixture and chill well. Whipped cream is made by:

  • Beat 2 C of qualtiy heavey cream, preferably raw, but definitely NOT ultrapasteurized, in a bowl with a whisk or an electric beater. When cream makes soft folds, beat in:
  • 1 teaspoon of vanilla
  • pinch of stevia powder

Meanwhile, puree 10 oz of a package of frozen berries with 1/2 C of water and 1/4 of maple syrup (make sure it doesn't contain corn syrup, that it's pure maple syrup). Chill.

To serve, spoon almond mixture into serving dishes and top with a generous spoonful of pureed berries.

Super yummy - full of antioxidants and calcium to name a few benefits.

No comments: