Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 1 each | 10 1/2 oz pkg lite silken tofu, extra firm |
| 1 medium | Frozen banana, chopped |
| 1 cup | Frozen raspberries |
| ⅓ cup | Maple syrup |
| 2 tablespoons | Lemon juice |
| 1 teaspoon | Vanilla extract |
| ¾ cup | Fresh raspberries, garnish |
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.
"Vegetarian Gourmet" Summer, 1994 Submitted By MARK SATTERLY On 06-05-95