Creamy Mocha Chocolate and Raspberry Parfait

• Two 10 1/2-ounce containers Mori-Nu lite, silken tofu
• 3 tablespoons maple syrup
• 1/4 cup packed brown sugar
• 2 tablespoons Tia Maria or other coffee liqueur
• 1/3 cup plus 1 tablespoon good quality cocoa powder
• 2 teaspoons instant espresso
• 1/4 teaspoon ground cinnamon
• 2 1/2 cups fresh raspberries, well rinsed, or frozen, thawed
• 1/3 cup fresh orange juice
• Juice of 1/2 lemon
• 2 tablespoons granulated sugar
• 1/2 cup raspberries
• 4 mint leaves

1. To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes.
2. Transfer the mousse to a bowl, cover, and refrigerate.
3. To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth.
4. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl.
5. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.
6. Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly.
7. Top with a layer of raspberry sauce.
8. Repeat, ending with a layer of mousse.
9. Chill for at least 20 minutes.
10. Garnish with some whole raspberries and a mint leaf.
11. Per serving: calories - 133, protein - 8 gm, fat - 2 gm, cholesterol - 0mg

containers, maple syrup, brown sugar, tia maria, cocoa powder, espresso, ground cinnamon, fresh raspberries, orange juice, lemon, sugar, raspberries, mint

Taken from www.foodnetwork.com/recipes/creamy-mocha-chocolate-and-raspberry-parfait-recipe.html (may not work)