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Ingredientes
- 3/4 c. semisweet chocolate chips, or possibly less
- 5 ounce soft silken tofu
- 1 lrg ripe banana
- 1/2 tsp vanilla extract
- 1 1/2 Tbsp. light brown sugar
- 1/8 tsp salt
- 1/2 tsp raspberry vinegar fresh raspberries, optional
Direcciones
- 1. Heat 1/2 to 3/4 c. chocolate chips in a double boiler.
- 2. Place the tofu and a handful of banana chunks in a blender and begin to puree. Gradually add in the remaining banana, processing between additions to make sure it all whips up smoothly. Add in the vanilla, sugar, salt and vinegar as you go. Pour in the melted chocolate (it's OK if it's still warm), scraping in every last bit. Puree one more time till very smooth and uniform, and taste to adjust the sugar. Transfer the mousse to individual serving dishes, cover tightly with plastic wrap and refrigeratefor at least 2 hrs before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 190g | |
| Recipe makes 2 servings | |
| Calories 457 | |
| Calories from Fat 187 | 41% |
| Total Fat 20.74g | 26% |
| Saturated Fat 11.96g | 48% |
| Trans Fat 0.0g | |
| Cholesterol 14mg | 5% |
| Sodium 202mg | 8% |
| Potassium 534mg | 15% |
| Total Carbs 59.68g | 16% |
| Dietary Fiber 3.3g | 11% |
| Sugars 48.84g | 33% |
| Protein 8.71g | 14% |
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