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Silken Raspberry Mousse

A lot of tofu mousses involve chocolate. Not that there is anything wrong with that, but they can be rather heavy and, frankly, I like fruity things during the spring and summer far more than I like chocolaty things. I haven’t done many mousses with fruit and tofu, but, in this case, decided to give it a shot.

And I’m glad that I did.

While I wouldn’t say that this has the same light texture as a traditional mousse, it is surprisingly light. I would describe it as halfway between a mousse and a pudding. I combined tofu, raspberries and sugar in the food processor and blended until smooth – simple, right? Silken tofu is the best for a dish like this because it will produce the creamiest results, but I’ll let you in on a little secret: I’ve used regular tofu, too, and it works pretty well. The main difference is that the regular tofu will not get quite as smooth as the silken, even after some time in the food processor. It really isn’t a huge difference, but if you have the option to use silken, try to take it.

Raspberries are great right now. They’re fresh and all the ones at the shops around me are sweet. Despite their sweetness, I wouldn’t recommend decreasing the amount of sugar that I’ve included in the recipe below. It is just enough to temper the slight tartness of the berries and completely mask the flavor of the tofu. People will definitely not know they’re eating something healthy when they eat this – and it is healthy. It is quite low calorie and low fat, not to mention full of fruit and protein from the tofu. I’m tempted to skip dinner and just have a double portion of this dessert as a meal.

The mousse will firm up a bit after a few hours in the refrigerator and it will keep, covered, for a few days. Make it in advance and bring it out as a dessert for a springtime party. I used little ice cream dishes, but martini glasses would make a great serving dish, too.

Silken Rasperry Mousse
12-oz. tofu (silken)
1 1/2 cups raspberries
1/2 cup sugar
1/2 tsp vanilla extact

Combine all ingredients in a food processor and blend until very smooth, about 6 minutes. Divide into individual serving dishes and chill for at least two hours before serving. Garnish each portion with whole raspberries.
Serves 4.

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20 Comments
  • Elise
    April 10, 2006

    Now *that’s* an easy recipe. Thanks!

  • Helene
    April 10, 2006

    and I was just wondering what to do with my tofu…off to get some raspberries, my favorites. Thanks!

  • Ana
    April 10, 2006

    Oh Yum!!!
    I have made chocolate mousse with tofu before and thought it was great. I love creamy desserts and your raspberry mousse looks delicious!
    I am definitely going to make this one soon, raspberries are soooo good! Can’t wait to try it!
    Ana

  • Paige
    April 10, 2006

    How did you know I was needing such a delicious-sounding tofu recipe? Great timing. Thank you!

  • Sarah
    April 10, 2006

    What a great easy recipe to jump start the spring! It looks sooo good.

    I added your site to my links. =)

  • Kim
    April 12, 2006

    Sounds yummy! I’m gonna try it with frozen raspberries (I have a bag of them in the freezer right now) and Splenda. I’ll let you know how it comes out!

    Tofu is good food!

  • Kymm
    April 18, 2006

    That sounds good. I think I’ll give that a try and see if I can get my kids to like it. As we’re drowning in a sea of Easter candy right now it sure would be nice to have a little bit healthier option when they start begging for dessert (5 seconds after their first bite of dinner usually).

  • Anonymous
    April 19, 2006

    Well, sorry, I usually like tofu but not this time. The recipe had what I can only call a “petroleum” flavor. I used Nori silken tofu. Is there a better brand? Didn’t like all the seeds either. I would press the berries through a sieve before make a raspberry mousse again.

  • Nic
    April 20, 2006

    Anonymous – I use that brand of tofu (and others) and haven’t noticed any strange flavors. I would suspect that either your tofu had somehow gone off, or that there may have been some sort of pesticides on your berries. Neither tofu nor raspberries should taste like petroleum, and certainly the combination should not. I have now made this on multiple occasions and have never noticed seeds as a problem, though I use fresh, whole raspberries. Try using blueberries instead, if you prefer.

  • Rhia
    June 1, 2006

    I’ve been looking for non dairy recipes as I was recently diagnosed as being allergic to cows milk – this looks wonderful! Cant wait to try it. I would love to link to it in my blog after I change the format to include recipes.

  • Ming Chern
    September 4, 2006

    hi there! Your raspberry tofu moose looks really good! though, i can’t take too sweet stuffs, so do you have an alternative the sweetness?

    I’ll definately be working on ths recipe as soon as I find my blender though! hahaha!

    Btw, i’m also starting this website at mingchern.com. It’s pretty much dedicated to tofu.
    i’m pretty much compiling all sorts of info over the web, so it’ll be great if you can also drop by to give me some pointers. Alternately, drop me an email too!

    tofumonkey@gmail.com

    Thanks!

  • grignote barbotine
    May 9, 2007

    It’s very good. I did it with mango.

  • Dave
    June 25, 2010

    just made it – added a little extra sugar as when i tested in I believe it had an unpleasant tofu flavour. I used soft tofu (not silken) and used frozen raspberries (gourmet choice). Im hoping once it chilled that the tofu flavour is fully masked, lest i be disappointed.

  • Kelsey
    May 18, 2012

    I just made this for a party. I doubled the tofu and berries but only used about 1 1/2 cups of sugar. I also added lemon juice, lemon zest, and a couple fresh basil leaves, all of which added some nice complexity. Very tasty!

  • Kelsey
    May 18, 2012

    Oh, and I put the blended mousse through a sieve to get rid of the seeds. I was surprised at how easily it went through.

  • yummy
    July 26, 2015

    Hi! Can I use frozen rapsberies? Thanks!

  • Nicole
    July 27, 2015

    Yes, you should be able to use frozen raspberries in this recipe.

  • Raspberry Mousse
    February 28, 2010

    […] This time of year I often find myself feeling like my body needs a bit of detoxing. After all of the overindulgence of the holidays fresh lighter foods seem more appealing to me than their heavier counterparts. The same goes for desserts. Don’t worry, I will be back to making insanely rich decadent things soon, I can’t stay away from chocolate for long. Until then it seems like the perfect time to try a tofu-based fruit mousse. I have heard high praise for tofu-based desserts but have been a bit reticent to try them. My first attempt, a blueberry mousse, was terrible and it has taken me many months to be willing to try again. This time I decided to make a raspberry mousse from baking bites. […]

  • […] yo puedo. El tofu sedoso (silken tofu) ha sido un descubrimiento, la verdad. La receta original es ésta, que contempla 1/2 taza de azúcar. El azúcar sirve para disimular un poco el sabor del tofu (que […]

  • […] yo puedo. El tofu sedoso (silken tofu) ha sido un descubrimiento, la verdad. La receta original es ésta, que contempla 1/2 taza de azúcar. El azúcar sirve para disimular un poco el sabor del tofu (que […]

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