I've become a big fan of strained yogurt. My recipe was inspired by other recipes.No gelatin is used, so be sure to drain the yogurt and tofu well. The mousse will firm up a bit when it's chilled.You can also partially freeze in the freezer. It's delicious, like an ice cream. Recipe by Wanko mama

A simple, chilled desert that's perfect for anyone following a macrobiotic diet.Dissolve the kanten in the water before heating.It depends on the strawberries you use, but this is plenty flavoursome eaten without any kind of toppings or sauce. Recipe by Mille=miru

This is a variation of my Tofu No-Bake Cheesecake.This mousse will harden a bit when you chill it. The water in the tofu will come out and settle on the top so please remove it before eating. This dish does not keep for long so please eat them on the same day or on the morning after.This recipe uses the sesame to bring out the rich chocolate flavor. You will barely notice the tofu. Recipe by Miyakojika

I filled a request by a friend for a dessert made with mandarin oranges.You can line the bottom with sponge cake or castella cake crumbs. It's even easier if you just make it without a crust.In step 3, I got 250ml of orange juice from 4 mandarin oranges.This is also cute made in cocottes or small pudding molds. Recipe by Ruridama

Since I was making a Bûche de Noël, I wanted a thick and substantial dairy-free filling. That's how I came up with this fruit mousse without the odor of soy milk. Since gelatin is typically derived from a bovine source, I used kanten to make it vegetarian.The fluffiness of the mousse is essential. If you make a mistake in the amounts or process, the cream may flatten. In that case, turn it into blancmange, or add and egg yolk and lemon juice, then chill it in a mold to make bavarois. Mixing meringue with the blancmange will give you mousse. If it's too stiff, think of it as a soy milk yokan. Recipe by Modokiya

A macrobiotic cold dessert.Dissolve the kanten powder in water before heating it. Since there is no water in this recipe, you can blend it in a food processor into a paste. Recipe by Mille=miru

This is a recipe straight from Julia child herself. It's easy simple, and doesn't even need cream. This is truly the French way of making mousse au chocolat!

My mother-in-law is diabetic but really likes sweet food, so I wanted to make something she could eat.'Marvie' sweetener doesn't cause your blood sugar to rise too much, so it's suitable for those with diabetes and also great for anyone whose on a diet.Agar tends to clump together when it comes in contact with liquids, but so long as you mix it well with the sweetener you shouldn't have this problem. If lumps do form, just work them out with a whisk. Recipe by Rurina

I was wondering if I could make a delicious cake, and made this.Please thoroughly strain the fruit after washing .Please mix the gelatin well so that it doesn't clump. Recipe by Amanashi

I made it roughly using the remaining ingredients you use to make a cake. So I tried few times to adjust the sweetness and amount of ingredients and made it properly.There are no special tricks, since the recipe is so easy.The taste is slightly sweet. Adjust it as you like.Melt the gelatin completely. Whip up a stiff whipped cream and mix it all together well for easier preparation. Recipe by Natsuha

I created this recipe because it's starting to get hot and I wanted to eat refreshing, but richly-flavoured chilled desserts.This recipe only requires mixing, chilling and hardening, so there are no special tips. You can enjoy it as is. You can also eat it with your favourite fruit, jam, or fruit sauce on top if you like. For those people who like tart, refreshing flavors, add 1 tablespoon of lemon juice after Step 4. (Make sure to mix well after adding it in.) For 6 small molds. Recipe by Orenjiringu

I kept buying small packages of mint at the supermarket and they'd go bad, so I thought I could make something with them besides herb tea. I also wrote about this in Step 12.I learned how to use chopped mint to infuse a liquid from a recipe by food writer Fujino Makiko that appeared in a magazine.If you don't have mint liqueur, increase the amount of mint leaves. Speaking of which, the mousse had a lot less color than I expected, so I added a little bit of green food coloring. It doesn't affect the taste, so you don't need it if you don't mind the color. For enough to fill 2 150ml bowls. Recipe by Sabumochi