Peanut butter mousse is perfect for the summer, Lime complements strawberries magnificently, this light, zesty mousse makes a refreshing finish to any meal.

Ingredients 

2 tablespoons cornstarch

½ cup soymilk

1½ cups silken tofu, well

drained

½ cup granulated sugar

(add 2 tablespoons if using

natural peanut butter)

6 tablespoons unsalted creamy

peanut butter

1 teaspoon vanilla extract

Method

Place the cornstarch in a medium saucepan. Whisk in ¼ cup of the soymilk and cook on medium heat,

whisking constantly, for 2 to 4 minutes, until smooth and thickened. Take care that there are no lumps.

Do not let the mixture come to a boil. Transfer to a food processor or blender and add the remaining ¼ cup of soymilk and all of the sugar, peanut butter, and vanilla extract.

Process for 1 minute, stopping to scrape down the sides of the container as needed, until the mixture is completely smooth.

Pour evenly into four 6-ounce ramekins. Cover tightly with plastic wrap and refrigerate for 4 to 8 hours before serving.

Store leftover mousse tightly covered in the refrigerator.