Raspberry Banana Mousse Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 each: 10 1/2 oz pkg lite silken, tofu, extra firm
1 medium: Frozen banana, chopped
1 cup: Frozen raspberries,
1/3 cup: Maple syrup,
2 tbsp: Lemon juice,
1 tsp: Vanilla extract,
3/4 cup: Fresh raspberries, garnish
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp