Raspberry Chill

• 2 cups frozen raspberries
• 1 1-lb. pkg. lite silken tofu
• 1/4 cup vanilla soymilk
• 1/4 cup brown rice syrup
• 1 pint fresh raspberries for garnish
• 1/2 cup crushed pecans for garnish

1. Put frozen raspberries, tofu, soymilk and brown rice syrup in blender, and process until smooth.
2. Pour or spoon into serving dish or individual compotes, and garnish with raspberries and pecans before serving.

frozen raspberries, silken, vanilla soymilk, brown rice syrup, fresh raspberries, pecans

Taken from www.vegetariantimes.com/recipe/raspberry-chill/ (may not work)