Raspberry Tofu Pudding

Normally I like fudgy desserts, or just a piece of thick chocolate. But this Summer I haven’t been able to get enough mousse desserts, like this one or this one or this one. So naturally I had to try this recipe when I saw it on the Whole Foods website.

I’ve made chocolate and peanut butter tofu mousse before but never a fruit flavor. This came out really well in flavor, although the texture reminded me more of pudding rather than mousse. It’s thick and slightly dense with a sweet, bright flavor to it, perfect for hot Summer nights when chocolate is too rich(I’ve never experienced this myself but I hear some people do—weird).

Raspberry Tofu Pudding(lightly adapted from this recipe)

Ingredients(Makes 6 servings):

• 12oz fresh or frozen raspberries
• 1 16oz block silken tofu
• 3/4 cup sugar
• 1/4 cup corn or tapioca starch
• 1/4 teaspoon salt
• Zest from half a lemon
• Chocolate and mint to garnish

Combine the tofu, raspberries, starch, sugar, salt, and zest in a food processor and blend until smooth and homogenous.

Pour into individual dishes and refrigerate until serving. Garnish with shaved chocolate and/or mint.

It does not get much better than this.

If you add in 3/4 cup of cocoa powder, the flavor gets even better. Although—I warn you—the color isn’t as appetizing.