Thursday, February 28, 2013

Raspberry Coconut Mousse

You know how much I like fruit and raspberries are one of my favourites but I do realise there are some people who aren't as keen (like my husband). The obliteration of said fruit seems to be able to tempt the less enthusiastic into trying them, so these delicious thick 'creamy' raspberry mousse are a great way to start off. 

Now these are a mousse but if you're a pie person they would make a delicious pie filling. If I wasn't watching the calories I'd have made a dried fruit/nut crust and gone to town but for now I shall leave that up to you. 

Raspberry Coconut Mousse
Makes 4 serves
1 cup mashed/2 cups whole raspberries
2 x 300g packets silken tofu (Organic Japanese style in the fridge)
Vanilla Stevia to taste
1 tbsp coconut cream or 1/2 tsp coconut extract
Optional Extras
Toasted dessicated coconut
Cacao powder/nibs
Chopped Nuts
  • Press tofu overnight to remove excess water
  • Mash raspberries
  • Blend all ingredients well
  • Pour into small ramekins/bowls
  • Refrigerate uncovered to set- minimum of 20 mins, the longer the firmer they become
  • Top with desired extras (or enjoy alone)
  • Enjoy!
Even if you think you don't like tofu give these a go! They're seriously yummy, not to mention healthy and filling.

Love and Smiles,







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