Raspberry-Banana Mousse
Yield: 6 Servings

1 ea 10 1/2 oz pkg lite silken -- tofu, extra firm* 1 md 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

Place 2 qt. metal bowl in the freezer.

In food processor blend tofu until smooth and creamy. Blend in the frozen banana and raspberries.

Add maple syrup, lemon juice and vanilla. Blend until smooth. Pour into the chilled bowl. Cover with plastic wrap and aluminum foil. Freeze for 4 hours or overnight.

Transfer mousse to a food processor and return the empty bowl to the freezer. Blend the mousse to an ice-cream like consistency. Return to the chilled bowl and freeze for at least 2 hours. Scoop into dessert cups, garnish with fresh raspberries and serve.

* Note:  For this kind of dessert it is very important to use the type of tofu indicated. While "firm" may be just as good as "extra firm", regular tofu cannot be used in place of silken. Silken tofu is what will provide the creamy texture needed in this recipe. The best brand for creaminess is Mori-Nu. I have always had excellent results with it.

Summer 2000 Guilt-Free Desserts
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Last modified: April 09, 2002