Blueberry Mousse: a Plant Based Dinner Party Dessert
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- เผยแพร่เมื่อ 19 ธ.ค. 2020
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“That’s how we learned - a gorilla!”
Ann is a LEGEND
For all you Tovolo fans, I found a 4 piece set (varied sizes/colors) on QVC for $20. I received them earlier in the week and they are so nice and handy! Thanks for the recipe, Ann. It's always nice seeing you front and center!
Thanks for the information Jennifer!
@@pookie01a You're welcome.😊
I do a similar dessert to this with frozen blueberries and roasted Hawaiian purple sweet potatoes, the sweet potato and frozen blueberry combination is pretty amazing! It comes out incredibly creamy and the flavor is really amazing and unique!
Sounds amazing, do you have a few basic ratios for that please 🙉
It does sound amazing! Are Hawaiian purple sweet potatoes the same as Japanese sweet potatoes? I use them with bananas to make a pudding that is so delicious!
The Japanese Sweet Potato and the Hawaiian Purple Potato are the two potatoes I eat daily! I imagine in this recipe you would put the roasted sweet potato in a food processor with frozen blueberries? I will definitely try that; I prefer not to eat tofu. I order my purple sweet potatoes directly from Hawaii. Since I first tried them I must have them and as far as the Japanese sweet potatoes? They happily have become a staple for me..
@@rickig5868 ulp
@@juliewerner9592 About equal parts… ♥️
Looks so good! I love watching Jane & Ann cook together!
You are so lovable. Stay healthy and may the next year be better for all. This desert looks spectacular.
I love to dry persimmons so good to take along when traveling. My father in law use to grow them.
I love you guys! You make me laugh and make my day! I'll pull you up when I need to take my mind off of the craziness all around us. Thank you for being who you are! This looks delicious and my, oh how pretty!
“This is MAGAZINE beautiful”..... love you Ann Crill Esselstyn ❤️
I grew up on an organic blueberry farm in Louisiana, and I am already in love with making puddings from the MariNu tofu... can’t believe I didn’t think of this before! This will now be my default dessert too 😍 THANK YOU
I'm definitely going to try this out. So pretty, so healthy, and it sounds so yummy! Thanks for sharing, ladies!
Dear Ann and Jane, if you let the persimmon ripen you can put the whole fruit in the freezer overnight and cut the top off and eat it like ice cream. It's really delicious. I hope you give it a try. Stay safe!!
Looks amazing😋. Enjoy the snow and happy holidays!
That is sooo beautiful and I’m sure it tastes as good as it looks. Thankyou
Watching from the UK, love what you do, thank you.
Recipe ingredients: light silken firm tofu, 2 cups frozen blueberries, ⅓ cup maple syrup, some lemon juice (no measurement stated, it looked like a tsp? to me). I didn't hear a book or page referenced
There's a variation of it here, from a 2005 Met-Up with Ann & Jane www.meetup.com/Dr-Es-Vegan-No-Oil-Diet-Cleveland-Akron-Ohio/pages/Recipes_by_Ann_Crile_Esselstyn/
Suzy Bear, thank you so much for sharing all the wonderful recipes!!
Recipe ingredients/ 1 silken firm tofu, 2 cups frozen blueberries, 1/2 cup maple syrup, 1 teaspoon lemon juice, blend until smooth. Serve with layers of sliced bananas!
I kinda think its their responsibilty to post it not ours. Thats the point, this was sloppy. Trust me, I’ve come to expect so much more which is why this was such a huge disappointment.
I thought tofu came in silken, firm , and extra firm! How can I get silken firm??
Looks amazing!!! And yes, please help me with Tofu! I’ll be watching for that video☺️
Wow, what a vibrant, delicious looking pudding. Going to have a go later today. Thank you both 🌞
I’m in love with you both! I’m forwarding to my daughter. Yummy recipes, informative, and a sweet mother/daughter thing. Thank you
Koreans always remove the persimmon skin. Let that baby ripen until it’s soft and it’ll take on a completely different, delightfully mushy texture!
Wow! That’s beautiful!
Just made this for the first time, SOOOOO GOOD!!
Oh wow amazing Ann ❤❤❤❤ thank you 🙏
I just recently started buying these at our Asian market called H Mart and I was told to wait for them to get spotty and soft so that’s how I’ve been eating them and they are delicious
Wow!!! That looks so pretty and delicious!! Love your videos!!
Mannnn o live THAT LOOKS SOOOOOOO GOOD! Drooling from Michigan
I love blueberries and have never cooked with tofu. Healthy food, beautiful sight.
This looks fabulous. I will make this. I could also use frozen raspberries with the tofu. Yummy!
Looks beautiful! I was waiting for you to taste it on camera.
oh my gosh yes for this dessert!!! I'm making vegan peppermint bark tonight with coconut butter instead of white chocolate 😋
Looks delicious!! Plan on making Christmas Eve!!!!
Awesome family ❤️
the spoon XD I love you two :* definitely going to try this.
it sounds amazing
I love your videos!! Merry Christmas!!
I just subscribed! How come I hadn’t seen your videos before! Glad I found you!
"Yes, I agree Ann this is magazine beautiful!!!" TFS!!!
Right after adding the twenty extra things that you did not identify at the beginning. Come on ladies, this was sloppy work.
@@joanframe7442 I believe if you want the exact recipe then you need to buy the cookbook.
Linda Anderson it is NOT in the cookbook!!! That's the problem! I'm not bitching for the sake of bitching here, they spent a lot of time talking about stuff that we have never seen before and that is not in the cookbook and I wasted money okay I mean this tofu video where is it because if you can figure out what they're talking about they don't show it to us then please by all means criticize me and tell me what it is because I watch this several times and no. If they're going to go off script like they do and not use the cookbook do you not think that they have a responsibility to print a recipe on PowerPoint or something for people to see and follow this is not unusual but it's very clear to me that most people watching this are more interested in just watching them and actually not participating, well that's not the case here. My argument is valid. If people don't like it that's just fine, but I've come to expect so much better. This video was all over the place and actually, quite unnerving.
Merry Christmas 🎄
I love the color of your food processor.
Beautiful and looks yummy! Surprised Ann didn’t add lemon zest on top! 😂 😂 😂
Yummy food, thanks very much. 😀🌷
I went vegan after covid last year for inflamation but slipped back but you make it look so easy and fun ,, I'm back on the case ..thankyou , I love watching you both x
Hi ladies! Love the recipe thank you. Just letting you know permission can be eaten when it's hard and crunchy or soft and mushy like a pudding. They both have different textures at different stages of being ripe and it's delicious. Thank you for sharing this recipe! Sending you love from down Under !
Huyu means winter in Japanese. Perfect for the holiday season!
looks beautiful
😊💖✋🏻💖😊thank your for all your knowledge
I now live in the UK and they get them here late fall and into the winter. I prefer the taller version as they are bigger. I eat them from firm to firm is. I'm not a fan of them when they are like water balloons as they are too hard to work with. The skin is no firmer than apple skin and the flavour is out of this world. Some have dark grey areas but no worries, you can eat those areas too. I don't eat those areas when they go to black but its rare. Once I discovered them the shot up to the top of my list of favorite fruits. To those that have not tried them you have to, they are out of this world!
I wouldn't compare it to melonectarine 😁 lol, it's so much better! Love persimmon! Thank you for this beautiful recipe! 🍧❤
Eating my bowl of deliciius oatmeal while watching!
I made chocolate mousse last week! Woohoo
I have had a FUYU tree for 28 years. They are ripe in the fall and yummy just to eat like an apple. They are great dehydrated as well. You eat them when they are slightly hard. Way better than other kind of persimmons.
Where is your tree? What state?
@@davidgeorge7443 we also have a large, old Fuyu persimmon tree and we live on the central coast of California in Santa Cruz County. It’s a mild climate and we are able to grow citrus and avocados in addition to other fruit, though my favorite tree is the persimmon, the fruit is ready to eat in December and is crisp like apples and delicious. I have seen them at grocery stores, so hopefully you will be able to try them.
I just learned that wild blueberries have twice the flavor and antioxidants as conventional berries, so seek them out if you can. I think a bit of lemon juice always brings out the flavor of blueberries, too. This dessert has such a beautiful color!
I don't know much about Persimmons but I know there's two varieties, the ones that grow in the southern part of the US are completely different than the ones I've seen sold in the stores
Jane, your mom...... She is at that age when they lose their filter. She’s going to be a handful if she isn’t already. 😂 You two are adorable.
I think we are past that point and it was not funny for me. This was the worst experience and has left a terrible taste in my mouth. I will not be back thats for sure.
@@joanframe7442 BYE👋👋👋
@@gloriajaramillo4966 wasn't speaking with/to you. You try wasting a bunch of ingredients and have nothing turned out I eat a holiday week and then you can sit there and tell me goodbye like it's not your business okay I wasn't speaking with you but I guess you wouldn't know that since you're new
@@joanframe7442 That's why there is a comment section. If you have a problem with the channel or the people in it than... Why you still here??? Just leave and move on instead of leaving RUDE comments. ALL the comments I've read from you are negative and rude. So yeah, I'm gonna say bye👋 Go find something useful to do. Leave these sweet ladies alone. No one needs all your negativity.
@@joanframe7442 your negativity all over this video will end your life faster then if you continued eating fast foods.
What a beautiful color! I love all your sweaters, where do you buy them?
Hello from France. I looove your videos. Always put me in a good mood!
Would blending in some oats prevent it from separating? I might try that! I know what we are having as a desert on X-mas! XXX
Just until it’s done ... what - am I cooking with my Grandma?!! Hey, guess who got herself Tovolo for a Christmas gift?
Great desert recipe! The persimmons you have is Japanese persimmons they are suppose to be hard not ripe like water ballon.
Ladies that looks fantastic...my goodness I feel like Pavlov's slabering dog...lol
Looks delicious! Is it essential to use frozen blueberries, or are fresh ok?
I hope you have it in 2022
Persimmon is a winter fruit, it has to be extra soft. In order to achieve it, you put persimmon in a freezer overnight or longer, and after it has to get completely defrosted. It becomes sweet and soft.
Looks like it’s snowing. What temp do you keep you’re house?
Just ordered some lite firm silken tofu from Amazon so that I can make this :)!
Can the maple syrup be substituted with date paste?
YUM
Dr. Greger says Cardamom enhances some of the healthy properties of the berries. A pinch of that would be good!
Could this yummy looking dessert be made with a blendtec blender? I don't yet have that machine you used.
💚💚💚💚💚
Starts at 1:15
Ya, please let's have a tofu video. thank you
Looks so yummy. I will definitely make that😅💪🏻 can I use any firm tofu brand?
Any brand will work as long as it's firm silken (not reg) tofu. I can't wait to make this. 😊
The brand they used
and I use for my WFPB "mayo"
is Mori-Nu SILKEN tofu
It comes in shelf stable tetrapaks
I find mine in the Japanese section
in my local Supermarket
You can get about five or six varieties
The best is firm SILKEN tofu
If it isn't silken tofu
then a firm tofu will turn to
"cat litter" as Jane said
if you use soft silken tofu
there is a danger it will be too runny.
The Manufacturer has a website at
morinu "dot" com
They are a Californian company.
Mori Nu is the only brand I know of that makes a “lite” lower fat tofu. Other brands are too high in fat to be plant strong.
PS my 4 year old daughter watches all your cooking videos 😂
Can I freeze the dessert for later?
What is the crumble made out of?
Dr. G teaches to not use metal spoons in plastic food containers like processors. The scraping causes plastic particles to become lodged in the preparations. Triton is as bad as BPA or #7!!!
Any dessert recommendations for followers of Dr. Esselyn’s “reversal” food plan? He doesn’t allow either tofu or maple syrup for those with CVD.
If cocoa is allowed, the Jaroudi family has a chocolatevoudding made from sweet potatoes that is delicious.
@@lisaredwine4857 It's 45% fat, so no, not really. It's one of those foods that is limited to once a year on a special occasion, like "your birthday, not everyone's birthday" and at most 1 tablespoon in a recipe that serves 6. It's best to just avoid it all together, especially if you already have CVD.
Just made this with mixed berries and added 1/2 cup instead of 1/3 of maple syrup....it was too sweet. Won't make that mistake again..It was delicious.
would be nice to know the exact measurements
Can we do this in a vitamix or other high speed blender? I don’t have a food processor..
I bet it would work even better in a high-speed blender.
where can you buy that tofu
Is this recipe in the book? If not, how much tofu?
Does the extra firm silken tofu work fine for this or do you prefer the firm?
Extra firm silken is fine!
@@JaneEsselstyn Thank you.
For some reason l thought silken tofu was soft. Can anyone say what makes tofu 'silken'?
YOU ARE BOTH SO BEAUTIFUL.
Is there a tofu substitute in case I can't eat soy?
Instead of all that maple syrup you could probably use 5-7 pitted medjool dates
No butter?
Cinnamon stick? There are so many ways to make that dessert present.
hi what is the seed bars recipe please?? ;)
Coming soon!
I heard for woman tofu and soy products are not that good for you,true or false?
Traditional soy products (such as tofu) are fine, but the isolated soy protein products aren't good for you.
@@lisaredwine4857 I don't know what that means....
Don’t use protein powder
why not use aquafaba and really make it mousse-like?
What is silken firm tofu?
Hachiya are the kind that need to be gooey; otherwise, your mouth will pucker!
Can a plant based diet reverse diabetes?
Check out Dr Joel Fuhrman's Eat to Live program. He whole heartedly says it can.
Linda, I own the cookbook. It's not in it
Like that's no negative huh
I didn't "learn from a gorilla" but you do you..
So confused. This is a blueberry mousse video correct? So I’m stymied with whole silken firm tofu thing, but muddle through. In the beginning we are told blueberries and tofu. Now we need maple syrup. Okay fine. Then as we are finishing we need banana slices, then raspberries. A good time to be told that would’ve been at the beginning of the recipe and then I wouldn’t even started. And out of left field, persimmons. And then now at the end a crumble. A mystery crumble. That you happen to have handy? At what point is this recipe done or can stand alone? Before the bananas? I’ve always loved your videos but this wasn’t funny for me. It was frustrating and I’m wanting to know, would the mousse mixture stand on its own? Often times these garnishes etc are key to a dishes success.
*dishes* success
@@debbicowan2728 the video was posted today, re: the crumble? Now how does that even make sense when the mousse was posted over the holidays? This is January! I stand by my original comment. Don’t get me wrong I’ve loved these two forever, but this was not a simple three ingredient dessert for for the holidays. Usually a recipe would list the ingredients, and that includes the extras, for garnish or whatever. But this was not funny. There’s an awful lot of people dong plant based stuff nowadays, and you can’t leave anything to the imagination for some of us it’s a very new approach to cooking a whole new way. I will not be visiting this channel as much if this continues. These were not , “if you like you could add a mint leaf” type suggestions, these were complete additions to the recipe. It’s not a blueberry mousse. It’s a blueberry ,mousse with banana, persimmons and raspberries. I don’t know about you but I scan the ingredients list before I start. Then watch along, pause, when needed. Imagine how one feels when they realise they’re missing six ingredients from a three ingredient dish. They say that one comment is worth 2500 people who feel the same way. They may want to think about that in the future, and for gods sakes clear up the silken tofu thing cos here in Canada, there’s only silken tofu. Not firm silken tofu etc. It doesn’t even make sense my vegan grocer pointed out to me! Sorry to be so grumpy about this ladies but this was sloppy work. Not up to standard at all.
@@joanframe7442 I watch the whole video first. I do that with all food videos. I do it for this very reason. Then I decide if I want to make it or not. I don't want to be left high and dry. Yes, it takes more time but it works for me.
And it is NOT in the cookbook. I bought the cookbook long ago and was likely one of the first. I'm not bitching for the sake of bitching here I'm bitching because this is not up to standard it was all over the place and really honestly it's very difficult to follow for those of us who are not as smart. And it's April and this was in Dec. They managed to do lots of videos trying to get us to sign on to different things but not one to address the whole tofu issue which comes up all the time so you know what like I mean it's not like I'm some freeloading geek who just likes to complain this was very difficult. Not up to standard.
Cat litter?? Regardless of what error one might do with tofu...it it NOT cat litter...what a repulsive comparison.....
Very happy 😍💋 💝💖♥️❤️
Yummmmy. I can’t wait to try this one. I make almost all of y’all a recipes. Thank you! I enjoy your videos so much!