Raspberry Mousse

4.84 from 6 votes

This simply elegant dessert whips up in a snap! Not only is it delicious, but it's good for you too.

Course: Dessert

Cuisine: Gluten-Free, Holiday, Kids, Nut-Free, Party

Keyword: Raspberries, Silken Tofu

Servings:

Calories: 105.5kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

2 cups raspberries fresh or frozen
2 tbsp maple syrup
1 tsp fresh lemon juice
12 oz silken tofu or firm silken (you can use soft or firm consistency but it must be SILKEN tofu)
1 tsp lemon zest from about half of a lemon, plus more for garnish

Get Recipe Ingredients

In a medium saucepan add raspberries, maple syrup, and lemon juice. Place over low heat, stirring occasionally, until the berries break down, about 5-10 minutes.
Set a fine sieve over a bowl. Pour the raspberry mixture into the sieve and press with a rubber spatula to separate the seeds from the sauce. Pour this seedless sauce into a blender and discard the seeds.
Add tofu and lemon zest to sauce in the blender. Blend on high until well-whipped and smooth. Pour into 4 dessert cups. Chill several hours or overnight.
To serve, top with non-dairy whipped topping or plant-based yogurt. Top with extra raspberries and additional lemon zest.

Note, you can substitute other fruit, such as strawberries, blueberries, mango, etc.