Summery Strawberry Mousse

I had this one for breaky as it’s not over sweet and the fresh sweetness of  the strawberries is so inviting and comforting.  It tastes rich, but completely healthy and low in calories, what more can you ask for?

If not for breakfast, I also think this would be a great spread for scones or sandwiched in a sponge cake.

I initially wanted to make a chocolate orange tofu mousse, but forgot to buy the chocolates and orange…doh!  The strawberries were calling out for me to buy them.  They looked too vibrant and juicy to resist…aaand they were a bargain!  Bonus!

So here you have it, a baby of tofu, ginger and strawberries was born and devoured almost immediately.


  • 1 tub of firm tofu
  • 1/2 a punnet of strawberries (10 – 12 medium)
  • 1 tablespoon of pure natural honey
  • 3 tablespoons soy milk
  • 1/2 teaspoon of ground ginger


  1. Combine all ingredients in a blender and pulse until smooth and creamy
  2. transfer into small ramekins then chill in the fridge until you are ready to serve

Strawberry and Blueberry Terrine

I’m more than happy with this one.   I still can’t get over how easy it was to make.   I used fruit, aloe and white grape juice, but next time I want to try a sparkling wine.  I adapted this desert from a Delia recipe, where she used a sparkling rose.  I didn’t want to waste a good bottle if this desert would just flop like some of the recipes I tried out those past few days.  Well, it didn’t flop and I am most definitely going to make this again!  I have some home-made plum wine I am dying to use. Watch this space.


  • 1 tub of strawberries
  • 1 cup blueberries
  • 2 cups grape juice (or any desired flavour of juice, clearer the better so you can see the fruit once it’s set)
  • 1/4 cup sugar
  • 2 – 3 sachets of gelatine


  1. Cut up your fruit and place in a loaf tin (I used I bundt cake tin), starting with the blueberries.
  2. dissolve the gelatine in 1/4 cup juice
  3. Heat the sugar and another 1/4 juice in a small sauce pan until the sugar dissolves.
  4. Turn of the heat then add the gelatine and the rest of the juice to the saucepan and combine.
  5. Pour liquid over the fruit, then cover with plastic wrap.
  6. Refrigerate over night.
  7. When you want to serve the terrine, fill a bowl with hot water and dip the tin into it for 10-15 seconds. Doing this allows the terrine to loosen away from the tin.
  8. Turn the terrine on a plate.
  9. To cut, heat a sharp knife with hot water for a clean and beautiful cut.
  10. serve it with either natural yogurt or cream.