| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits |
|
Desserts, Fruits |
6 |
Servings |
INGREDIENTS
| 1 |
|
10 1/2 oz pkg lite silken tofu, extra firm |
| 1 |
md |
Frozen banana, chopped |
| 1 |
c |
Frozen raspberries |
| 1/3 |
c |
Maple syrup |
| 2 |
tb |
Lemon juice |
| 1 |
ts |
Vanilla extract |
| 3/4 |
c |
Fresh raspberries, garnish |
INSTRUCTIONS
Place 2 qt metal bowl in the freezer. Blend tofu until smooth. Blend in the
frozen banana & raspberries. Add maple syrup, lemon juice & vanilla. Blend
until smooth. Pour into the chilled bowl. Cover with plastic wrap &
aluminum foil. Freeze for 4 hours or overnight. Transfer mousse to a food
processor & return the empty bowl to the freezer. Blend the mousse to an
ice-cream like consistency. Return to the cilled bowl & freeze for at least
2 hours. Scoop into dessert cups, garnish with fresh raspberries & serve.
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