Raspberry Banana Mousse Recipe

Step 1

Place 2 qt metal bowl in the freezer.

Step 2

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.

Step 3

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.

Things You'll Need

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

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