- May 1st, 2010Unfeatured
1/2 cup honey
1/2 cup unsweetened dark cocoa powder
1 teaspoon vanilla extract
2 cups fresh raspberries
2 (12.3-ounc) packages silken tofu, drained
4 ounces quality dark chocolate, broken into pieces
Additional berries and mint leaves for garnish
1. Place honey, unsweetened cocoa powder, vanilla, 1/2 cup gently washed raspberries, and tofu in a blender or food processor, and combine until smooth.
2. Melt chocolate over low heat in a double boiler or saucepan, and stir until smooth. Gently fold melted chocolate into tofu mexture.
3. Divide remaining raspberries and place in the bottom of each of 6 glasses or serving bowls; top with mousse. Cover and chill for 1 hour or more. If desired, top with more raspberries and garnish with mint leaves.
Nutritional analysis: 300 calories; 12 g fat; 6 g saturated far; 0 mg cholesterol; 9 g protein; 44 g carbohydrates; 7 g fiber; 13 mg sodium