Chocolate Amaretto Tofu Mousse With Raspberry Sauce
Published August 3, 1999
- Total Time
- 10 minutes
- Rating
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Ingredients
FOR THE MOUSSE
20 ounces silken firm or extra-firm organic tofu
¼ cup maple syrup
¼ cup dark brown sugar
3 tablespoons amaretto
6 tablespoons good-quality unsweetened cocoa like Valrhona
2 teaspoons coffee flavoring or 2 teaspoons instant espresso
FOR THE RASPBERRY SAUCE
12 ounces raspberries
⅓ cup orange juice
Juice of ½ lemon
2 tablespoons granulated sugar
Nutritional analysis per serving (4 servings)
55 grams carbs; 336 calories; 2 grams monosaturated fat; 3 grams polyunsaturated fat; 2 grams saturated fat; 8 grams fat; 10 grams fiber; 26 milligrams sodium; 16 grams protein; 38 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.
- Step 2
Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.
- Step 3
Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.
Each serving contains 15 grams of soy protein.
Private Notes
Comments
Delicious!