Title: Raspberry banana mousse
 Categories: Desserts, Fruits
      Yield: 6 Servings
 
      1 ea 10 1/2 oz pkg lite silken
           -- tofu, extra firm
      1 md Frozen banana, chopped
      1 c  Frozen raspberries
    1/3 c  Maple syrup
      2 tb Lemon juice
      1 ts Vanilla extract
    3/4 c  Fresh raspberries, garnish
 
  Place 2 qt metal bowl in the freezer. Blend tofu until smooth. Blend
  in the frozen banana & raspberries. Add maple syrup, lemon juice &
  vanilla. Blend until smooth.  Pour into the chilled bowl. Cover with
  plastic wrap & aluminum foil. Freeze for 4 hours or overnight.
  Transfer mousse to a food processor & return the empty bowl to the
  freezer. Blend the mousse to an ice-cream like consistency. Return to
  the cilled bowl & freeze for at least 2 hours. Scoop into dessert
  cups, garnish with fresh raspberries & serve.