Raspberry Banana Mousse
Yield
6 servingsPrep
20 minCook
8 hrsReady
8 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 10 ½ | ounces |
silken tofu
extra firm |
|
| 1 | medium |
bananas
chopped, frozen |
|
| 1 | cup |
raspberries
frozen |
|
| ⅓ | cup |
maple syrup
|
|
| 2 | tablespoons |
lemon juice
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ¾ | cup |
raspberries
fresh , garnish |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 303.5 | ml/g |
silken tofu
extra firm |
|
| 1 | medium |
bananas
chopped, frozen |
|
| 237 | ml |
raspberries
frozen |
|
| 79 | ml |
maple syrup
|
|
| 3E+1 | ml |
lemon juice
|
|
| 5 | ml |
vanilla extract
|
|
| 177 | 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.
