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This recipe for no-bake lemon mousse pie with blueberries from registered dietitian nutritionist Emily Newhard, RDN, is a tasty, guilt-free treat.

Ingredients:

  • 9- in. graham cracker crust (Keebler’s reduced fat)
  • 14 oz. tofu, firm or silken* 
  • 4 lemons
  • 3 tbsp. cornstarch 
  • 1 cup fat-free sweetened condensed milk
  • 2 tsp. vanilla extract 
  • 1-1/2 cups blueberries, fresh (you want to buy the refrigerated kind)


Directions:

  1. Open the package of tofu and drain out all liquid. Remove the tofu and pat dry with paper towels.
  2. Zest all four lemons and set zest aside in small bowl. Then, cut and juice them all.
  3. In a small sauce pot, combine lemon juice and cornstarch. Whisk to combine and then turn on medium heat. Stir until thickened.
  4. Place the tofu, thickened lemon juice, sweetened condensed milk and vanilla in a food processor. Add most of the zest, leaving some out to garnish the finished pie.
  5. Blend in food processor until completely smooth, scraping down the sides as needed.
  6. Pour the filling into prepared 9-inch pie crust. Top with the fresh blueberries, arranging them evenly on top. Sprinkle with remaining zest.
  7. Cover and refrigerate until completely cold and set, about four hours or overnight.