09 Nov 2016by Stephanie Milon
Creamy vanilla-raspberry mousse
14 oz. (400g) silky tofu
2 cups of fresh raspberries (or frozen raspberries)
6 tablespoons of blond sugar cane
3 or 4 drops of vanilla extract
Shred every ingredient in a blender for few minutes, then let stand in a refrigerator. That’s it!