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    Raspberry Banana Mousse


    Source of Recipe


    "Vegetarian Gourmet" Summer, 1994

    List of Ingredients




    10 1/2 oz pkg lite silken tofu, extra firm
    1 med Frozen banana, chopped
    1 c Frozen raspberries
    1/3 c Maple syrup
    2 tb Lemon juice
    1 t Vanilla extract
    3/4 c Fresh raspberries, garnish

    Recipe



    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. Serves 6.

 

 

 

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