Difference between revisions of "Rose-Scented Raspberry Mousse"
RealRecipes (talk | contribs) m (Text replace - "{{Wikifiedrecipe}}" to "") |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| Line 9: | Line 9: | ||
* 1 (12.3 ounce) package low-fat [[firm tofu]], drained | * 1 (12.3 ounce) package low-fat [[firm tofu]], drained | ||
| − | == | + | == Procedures == |
Drain [[raspberries]]. Reserve several [[raspberries]] and about a tablespoon of juice. In blender or food processor, combine [[raspberries]], remaining juice, [[rose water]], and [[tofu]]. Process until smooth. | Drain [[raspberries]]. Reserve several [[raspberries]] and about a tablespoon of juice. In blender or food processor, combine [[raspberries]], remaining juice, [[rose water]], and [[tofu]]. Process until smooth. | ||
Latest revision as of 18:56, 26 June 2012
Description
Ingredients
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons rose water
- 1 (12.3 ounce) package low-fat firm tofu, drained
Procedures
Drain raspberries. Reserve several raspberries and about a tablespoon of juice. In blender or food processor, combine raspberries, remaining juice, rose water, and tofu. Process until smooth.
Divide mixture into four dessert dishes. Refrigerate several hours or overnight, until thoroughly chilled. Just prior to serving, garnish with reserved raspberries and then drizzle a little juice over the top of each dish.
