Gingerbread Mousse
Recently, I went with my mother to the doctor for a wellness check. After blood pressure, pulse, weight, etc, the doctor wanted to test my mom’s hearing. She has been having trouble lately with her one ear. Personally, I think it’s just years of practice tuning us all out. Meanwhile, if there is a snippet of a broadway showtime playing quietly somewhere at a level only a dog can hear, she is bopping along and singling like she’s on the stage. Once a music teacher, always a music teacher.
Leaning in towards her, she gently asked, “How is your hearing?”
My mother looked at her, smiled and nodded.
“Can you hear me?” the doctor prodded.
“What?” my mother asked. “I can’t hear you.”
Gamely, the doctor tried once again, raising her voice a bit.
“Can you hear what I am saying?”
“Did you say something?” My mom enquired, raising her voice as though the doctor was the one having trouble hearing.
It was at this point that the doctor put away any of the more sophisticated tools, we all burst into gales of laughter, my mother included, and we got a referral to an audiologist.
Ingredients:
- 1 cup Greek yogurt
- 6 dates (approximately)
- 1/2 cup coconut cream (cream from the top of a can of coconut cream)
- 1/2 teaspoon ground ginger
- 1/4 teaspoon cinnamon
- 1/4 teaspoon lemon zest
- 1/8 teaspoon cloves
- 1/2 teaspoon molasses
- pinch of salt
Directions:
- Blend all ingredients till smooth and creamy.
- Pour into serving glasses (I filled 4 small dessert cups) and refrigerate till it firms up a bit before serving.
Enjoy!
