It was a hot and humid day when I came upon a yummy-looking recipe for Mojito Frozen Dessert, which I decided to veganize. I changed the crushed pretzel crust into a granola crust, and I used Tofutti cream cheese and Morinu tofu to make a whipped topping. Everything else was pretty much the same. Just be sure to have at least three limes and a small bunch of fresh mint on hand. This is a simple dessert to make when you are hot and some guests are coming later that night. Make it several hours before you serve it, as it has to freeze up first. Ingredients
Crust
1 — spring-form pan
1 cup — granola
1/8 cup — sunflower oil
1 Tablespoon — maple or other syrup
OR
1 — cake pan and some plastic wrap
1 cup — crushed graham crackers or pretzels
2 Tablespoons — Smart Balance or oil
1 Tablespoon — syrup
Filling
1 — 8-ounce container Tofutti cream cheese
1 — 12-ounce aseptic Morinu tofu
3/4 cup — organic sugar
large handful — fresh mint leaves
2 — organic limes
1/4 cup — sunflower oil
1 teaspoon — vanilla
water as needed to move mixture in the blender
1 — spring-form pan
1 cup — granola
1/8 cup — sunflower oil
1 Tablespoon — maple or other syrup
OR
1 — cake pan and some plastic wrap
1 cup — crushed graham crackers or pretzels
2 Tablespoons — Smart Balance or oil
1 Tablespoon — syrup
Filling
1 — 8-ounce container Tofutti cream cheese
1 — 12-ounce aseptic Morinu tofu
3/4 cup — organic sugar
large handful — fresh mint leaves
2 — organic limes
1/4 cup — sunflower oil
1 teaspoon — vanilla
water as needed to move mixture in the blender
