Ingredients:

• 4 ounces vegan ginger snaps, crushed
• 1 ½ ounce soy margarine, melted
• 8 ounces gooseberries
• 1 tbs. water
• 4 ounces sugar
• 1 tbs. powdered sugar
• 1/2 pint soy whipping cream (Soyatoo), whipped

Directions:

1. Put the ginger snaps in a food processor and crumble. (alternatively you can crush them with a rolling pin).
2. Mix together the gingersnap crumbs and melted soy margarine and allow to cool.
3. Place the gooseberries and water in a pan , cover and simmer gently for 10-15 minutes until soft.
4. Stir in the sugar and puree until smooth. Leave to cool.
5. Whip the Soyatoo or soy whipping cream with a tbs. of powdered sugar
6. Fold the whipped soycream into the gooseberries and spoon half the mixture into the base of individual glass dishes.
7. Top with half the biscuit crumbs.
8. Repeat the layers.
9. Chill and serve.

Notes:

Make sure the ginger snaps are vegan. If not, you can use any “vanilla” vegan cookie and add 1 tsp. ground ginger while crushing.