Chocolate Amaretto Tofu Mousse With Raspberry Sauce

Recipe from Laura Pensiero, Susan Oliveria, Dr. Michael Osborne and Jacques Pépin

Adapted by Marian Burros

Total Time
10 minutes
Rating
4(15)
Notes
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Featured in: EATING WELL; For Soy, the Time May Have Finally Come

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Ingredients

Yield:4 servings

    For the Mousse

    • 20ounces silken firm or extra-firm organic tofu
    • ¼cup maple syrup
    • ¼cup dark brown sugar
    • 3tablespoons amaretto
    • 6tablespoons good-quality unsweetened cocoa like Valrhona
    • 2teaspoons coffee flavoring or 2 teaspoons instant espresso

    For the Raspberry Sauce

    • 12ounces raspberries
    • ⅓cup orange juice
    • Juice of ½ lemon
    • 2tablespoons granulated sugar
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

336 calories; 8 grams fat; 2 grams saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 3 grams polyunsaturated fat; 55 grams carbohydrates; 10 grams dietary fiber; 38 grams sugars; 16 grams protein; 26 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place all the ingredients for the mousse in a food processor, and blend completely, about 2 minutes, scraping down the sides once or twice. Place in bowl, cover and chill while making the sauce.

  2. Step 2

    Wash raspberries; measure out 1 cup, and set aside. Place remaining berries, orange juice, lemon juice and sugar in food processor, and blend until smooth.

  3. Step 3

    Stir in the whole berries. Into each of four parfait glasses or small glass bowls, spoon about an inch of the mousse. Top with a couple of spoonfuls of raspberry sauce; repeat until the rim is reached, topping with raspberry sauce.

Tip
  • Each serving contains 15 grams of soy protein.

Ratings

4 out of 5
15 user ratings
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Credits

Adapted from "The Strang Cookbook for Cancer Prevention" by Laura Pensiero and Susan Oliveria with Dr. Michael Osborne and Jacques Pepin (Dutton, 1998)

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