Raspberry tofu dessert

Yield: 4 servings

Measure Ingredient
225 grams Raspberries; fresh or frozen
1 pack Firm silken tofu
½ teaspoon Vanilla essence
2 tablespoons Honey

1. If using frozen raspberries allow to thaw completely, retaining a few for garnishing.

2. Combine all the ingredients and press through a sieve to remove the raspberry seeds. (This is made easier if first processed in a liquidiser or food processor).

3. Divide the mixture between four dessert dishes and chill for up to 2 hours.

4. Garnish with reserved raspberries and serve.

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