This is a light and airy version of a mousse recipe that is easy to make, tastes great and makes for a nice sweet-tart treat at the end of a satisfying meal.

Serves: 6 to 8

• 1/2 cup dried cranberries
• 1/3 cup silken lite tofu
• 1/2 cup of low fat non-dairy whip
• About 12 to 18 almonds
• 1 1/2 cups of crushed pineapple, drained

Chop the cranberries and almonds. In a small bowl, combine all of the ingredients.

Pour the mixture into a freezer safe container. Allow to freeze for about 1 to 2 hours or until
solid but not frozen hard. Allow to sit for 5 minutes or so before serving.

• Explore more of VegKItchen’s No-Bake and Raw Sweets ^[1].
• Sweet tooth still craving? Here are more Vegan Baking and Sweets ^[2].

Recipe contributed by Rich Heiser of Not-Just-Recipes.com. ^[3]