4 Serves
15 Mins
In a blender, combine the silken tofu, lemon juice, agave nectar, and a portion of the lemon zest. Blend until the mixture is completely smooth, using a rubber spatula to scrape down the sides as needed.
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Vitamin E
1 mg / 15 mgVitamin K
6 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
18 µg / 400 µgCalcium
141 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
53 mg / 420 mgPhosphorus
140 mg / 1,250 mgPotassium
365 mg / 4,700 mgSodium
52 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
1 µg / 55 µgFiber
6 g / 28 gSugar
9 g / 50 gSaturated Fat
7 g / 20 gCholesterol
34 mg / 300 mgCaffeine
0 mgNet Carbs
11 gAlcohol
0 g
In a small bowl, mash the raspberries with a small amount of agave nectar using a fork. Gently fold in the remaining whole raspberries to maintain some texture.
Divide two-thirds of the lemon-tofu cream mixture evenly among four serving glasses. Spoon the raspberry mixture over the cream, then top with the remaining cream and garnish with the final bit of lemon zest.
Place the glasses in the refrigerator to chill for at least 30 minutes before serving to allow the mousse to set.
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