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Raspberry Banana Mousse

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Submitted by Beth2003

YIELD

6 servings

PREP

20 min

COOK

8 hrs

READY

8 hrs

Ingredients

10 ½ 303.5
OUNCES ML/G SILKEN TOFU
extra firm
1 1
MEDIUM MEDIUM BANANAS
chopped, frozen
1 237
CUP ML RASPBERRIES
frozen
79
CUP ML MAPLE SYRUP
2 3E+1
TABLESPOONS ML LEMON JUICE
1 5
TEASPOON ML VANILLA EXTRACT
¾ 177
CUP ML RASPBERRIES
fresh , garnish

Directions

Place 2 qt metal bowl in the freezer.

Blend tofu until smooth.

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 cilled bowl and freeze for at least 2 hours.

Scoop into dessert cups, garnish with fresh raspberries and serve.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 128g (4.5 oz)
Amount per Serving
Calories 112 13% from fat
 % Daily Value *
Total Fat 2g 3%
Saturated Fat 0g 1%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 5mg 0%
Total Carbohydrate 8g 8%
Dietary Fiber 3g 12%
Sugars g
Protein 6g
Vitamin A 1% Vitamin C 22%
Calcium 4% Iron 5%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
 

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