I’ve had vegan desserts that are primarily tofu, and for the most part, usually enjoy them. This was a great recipe that surprisingly was a big hit with my husband (of course, he did add chocolate sauce). I thought it could use a bit more sweetness than the 1/2 cup sugar it called for – when I made the puree I added some Agave syrup to the processor as it ran. This may just depend on how sweet your raspberries are and your general preference. Start with the 1/2 cup sugar and taste the puree, adjust as needed. You could also play around with different berries using the same general recipe. Enjoy!
1/2 cup berry blend 100% juice
1/2 cup sugar
1/4 cup cornstarch
1/8 teaspoon fine sea salt
2 cups (from 2 6-ounce packages) fresh raspberries, divided
14-16 ounces silken tofu (refrigerated variety), drained
Optional: mint sprigs and chocolate shavings for garnish
In a medium pot, whisk together juice, 1/2 cup water, sugar, cornstarch and salt and bring to a simmer over medium heat, whisking often. Reduce heat to medium-low and cook 30 seconds more, whisking constantly; remove pot from heat. (Juice mixture will be very thick.)
In a food processor, purée 1 1/2 cups raspberries and the tofu until creamy and smooth. Add juice mixture and process until well combined. Taste and adjust with additional sweetener if needed. Spoon mousse into small dishes or a serving bowl, cover and chill until very cold, 4 to 6 hours. Garnish with the remaining raspberries and optional mint/chocolate. Serve immediately.
Serves: 4-8 depending on dish size
Recipe source: Whole Foods
Time: 15 minutes plus chill time