Pink Mousse

This pink mousse worked well as dessert with whip cream on top and it could also be served with granola in the morning! It was sweet, a little tart, and creamy. I really want to alter this recipe and make it into a chocolate mousse/pudding instead!

Pink Mousse

12 oz of silken tofu

1 1/2 cups of raspberries

1/2 cup of sugar

1 teaspoon lemon zest

1 tablespoon lemon juice

1/2 teaspoon vanilla

Directions:

-Place all ingredients in a food processor and mix until smooth

-Taste to see if needs anything else

-Chill for two hours and serve with whip cream or granola

Enjoy!

Jamie