Tofu Recipes
Rose-Scented Raspberry Mousse
Ingredients
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons rose water
- 1 (12.3 ounce) package low-fat firm tofu, drained
Instructions
- Drain raspberries. Reserve several raspberries and about a tablespoon of juice.
- In blender or food processor, combine raspberries, remaining juice, rose water, and tofu. Process until smooth.
- Divide mixture into four dessert dishes.
- Refrigerate for several hours or overnight, until thoroughly chilled.
- Just prior to serving, garnish with reserved raspberries and then drizzle a little juice over the top of each dish.
Notes
Rose water can be found in gourmet stores or the gourmet section of your market. Orange-flower water would also work nicely in this tart,
refreshing dessert.
Nutrition
Total calories per serving: 65; Fat: 1g Carbohydrates: 9g; Protein: 6g; Sodium: 55mg; Fiber: 3g
Attribution
Recipe by Mary Clifford, published in Vegetarian Journal