I created this recipe a few years ago for my temple's annual Mazon Dinner, a fundraiser aimed at raising money for hunger relief. I was in charge of dessert ... for 350 people! This Raspberry Tofu Mousse was one of several treats served on a very giant dessert bar. On its own, this mousse is sweet and luscious, but you can fancy it up by topping with whipped cream, fresh raspberries, a sprig of mint, and even some dark chocolate shavings.
Ingredients
One 16-ounce container silken tofu, well drained (*see note)
1½ cups frozen raspberries
⅓ cup pure maple syrup
1½ tablespoons vanilla extract
1 tablespoon melted virgin coconut oil
2 teaspoons lemon juice
Pinch salt
Instructions
Place the tofu, raspberries, maple syrup, vanilla, coconut oil, lemon juice, and salt in the bowl of a large food processor. Process until smooth.
Transfer into small bowls or ramekins and chill in the refrigerator until the mousse firms up a bit, at least 2 hours.
Top with whipped cream, raspberries, mint, and shaved dark chocolate, as desired.
Notes
The recipe yields 3 cups, so I recommend six, half-cup servings. To drain, carefully transfer from the carton to a mesh strainer or colander. Let drain 30 to 60 minutes for best results.
Recipe by Lizs Healthy Table at https://liz.afones.com/2023/02/01/raspberry-tofu-mousse-why-i-eat-processed-foods/