Raspberry banana mousse

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

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