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Raspberry Banana Mousse Recipe
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1 ea 10 1/2 oz pkg lite silken -- tofu, extra firm 1 md Frozen 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. 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.
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