Mulberry Banana Mousse

Ingredients

1 (10 1/2 oz) package silken tofu

1 medium frozen banana, chopped

1 cup frozen mulberries

cup maple syrup

2 tablespoons lemon juice

1 teaspoon vanilla extract

3/4 cup fresh mulberries, for garnish

Preparation

Place 2 qt metal bowl in the freezer. Blend tofu until smooth. Blend in the frozen banana and mulberries. Add maple syrup, lemon juice and vanilla. Blend until smooth. Pour into the chilled bowl. Cover with plastic wrap and aluminum foil. Freeze for 4 hours or overnight.

Transfer mousse to a food processor and return the empty bowl to the freezer. Blend the mousse to an ice-cream like consistency. Return to the chilled bowl and freeze for at least 2 hours. Scoop into dessert cups, garnish with fresh mulberries and serve.