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
- Place all ingredients into a nonstick pan over medium heat.
- Stir continuously as mixture melts and boils.
- When mixture is golden and liquid is absorbed, pour onto parchment paper and set aside to cool.
- Cut or break into pieces. Set aside.
Chocolate Tofu Mousse
- 1/2 cup almond milk
- 8 ounces bittersweet chocolate chips
- 1/2 teaspoon vanilla
- 10 ounces silken tofu, drained and cut in to pieces
- Heat almond milk in a small saucepan until just boiling.
- Turn heat very low and stir in chocolate chips until completely melted.
- Stir in vanilla.
- Transfer to a blender along with tofu and puree until smooth.
- Spoon into a ring mold or individual parfait glasses and chill until set.
- Un-mold mousse on serving plate. Garnish with sesame crunch.