Ingredients:
225g/10oz raspberries,
fresh or frozen
1 packet firm silken tofu
½tsp vanilla essence
2 tbsp honey
Method:
1 If using frozen raspberries
allow to thaw completely, retaining a few for garnishing.
2 Combine all the ingredients and press through a sieve to remove
the raspberry seeds.
(This is made easier if first processed in a liquidiser or food processor).
3 Divide the mixture between four dessert dishes and chill for up to 2
hours.
4 Garnish with reserved raspberries and serve.
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