My daughter Lynn enjoys cooking and trying new things. Not long ago, she found a recipe for a raspberry mousse on Nicole Weston's old blog bakingsheet and decided it would be a delicious late-summer dessert.Lynn's recipe is a little different from Nicole's - she thought the flavors were a little weak in the original version (linked below) so she boosted a few of the quantities.
Lynn's Silken Raspberry Mousse
2½ cups fresh raspberries
1/2 cup sugar
1 tsp vanilla extract
12 ounces silken tofu
Reserve ¼ cup of the raspberries and set aside for garnish later.
In the bowl of a food processor, sprinkle sugar over remaining 2¼ cups of raspberries and pulse smooth, drizzling vanilla extract in as the mixture purees. When pureed, add the silken tofu and continue to pulse until smooth (about 5 minutes or so.)
Divide into individual serving dishes and refrigerate for two hours or more to let the mousse "set up." Garnish with reserved fresh raspberries and raspberry or mint leaves before serving.
Although not as light and airy as a traditional mousse (more like a pudding, actually) this smooth chilled dessert was light and refreshing - the perfect follow-up to grilled chicken and vegetables.
Links:
Silken Raspberry Mousse - the original recipe at bakingsheet.
Baking Bites - the sucessor blog to bakingsheet
1 comment:
This recipe is so simple, and so delicious. I used a 12-ounce package of frozen organic raspberries, and two packets of stevia instead of the sugar. It's a quick, easy, healthy alternative for dessert!
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