Ingredients
- 1 banana (frozen)
- 450 gr raspberries (fresh)
- 300 gr pkg lite silken
- 110 gr maple syrup
- 30 ml lemon juice
- 4 gr vanilla extract
Place 2 litre 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.