Pareve Cheese Mousse with White Viennese Crunch EVER SINCE I tasted white Viennese crunch, I knew I HAD to find the perfect dessert to pair it with, one that wasn’t too rich that it would be overpowering together with the crunch. Then I tasted Judy S.’s delicate cheese mousse, and a match was made. The recipe found its way into my permanent repertoire, and I’m sure you’ll agree that this is a perfect pairing. Tip: To chop the Viennese crunch, place it in a double plastic bag and chop with a meat tenderizer.
8 oz. (1 cup) non-dairy whip topping 2 containers (8 oz. each) Tofutti cream cheese ½ cup sugar 1 Tbsp. vanilla sugar 4 eggs 1 Tbsp. lemon juice 2 store-bought 9-inch chocolate pie crusts 14 pieces white Viennese crunch, chopped
1. Preheat the oven to 350° F. In the bowl of an electric mixer, beat the whip topping until peaks form. Beat in the Tofutti cream cheese on medium speed. Gradually add the sugar and vanilla sugar, then the eggs, one at a time, and finally the lemon juice, continuing to beat on medium speed until combined. 2. Pour the mixture into the pie crusts and bake until set, about 45 minutes. Allow to cool for 5 minutes, then, top with the chopped Viennese crunch. Cool completely. Refrigerate overnight before serving. Serves 16. Featured recipes are excerpts from CHIC Made Simple by Esther Deutsch. CHIC Made Simple is published by Feldheim and is available online and Judaica stores everywhere.
HESVAN 5774 OCTOBER 2013