Patricia Guay-Berry

Patricia Guay-Berry

One of the outstanding offerings at the Aquilino Cancer Center is our monthly cooking class, led by Patricia Guay-Berry, our outpatient oncology dietitian.

During the first class of the year, Patty and her group looked at portion control. “If weight control is a goal, watching portion sizes, using smaller plates and eating more slowly with utensils or chop sticks can help us,” Patty says. The class saw an example of an extra-large fork that some restaurants use. “People in the class thought it was a serving fork since it looks like a shovel instead of a fork!”

What goes into your body is important, Patty says, which is why it’s crucial to be mindful of food choices: “Enjoy good quality, tasty food!” Here’s a recipe from the class that will help you to follow her advice.

Chocolate Tofu Mousse with Sesame Crunch

Sesame Crunch Ingredients

  • 3 tablespoons water
  • 3 tablespoons sugar
  • 1 tablespoon  honey
  • 1/4 cup sesame Seeds
  • Dash of salt


  1. Place all ingredients into a nonstick pan over medium heat.
  2. Stir continuously as mixture melts and boils.
  3. When mixture is golden and liquid is absorbed, pour onto parchment paper and set aside to cool.
  4. Cut or break into pieces. Set aside.

Chocolate Tofu MousseChocolate Mousse 2.1.16


  • 1/2 cup almond milk
  • 8 ounces bittersweet chocolate chips
  • 1/2 teaspoon vanilla
  • 10 ounces silken tofu, drained and cut in to pieces


  1. Heat almond milk in a small saucepan until just boiling.
  2. Turn heat very low and stir in chocolate chips until completely melted.
  3. Stir in vanilla.
  4. Transfer to a blender along with tofu and puree until smooth.
  5. Spoon into a ring mold or individual parfait glasses and chill until set.
  6. Un-mold mousse on serving plate. Garnish with sesame crunch.