Chef Beverly Bennetts Strawberry Mousse

• 3 cups strawberries, hulled
• One 12.3-ounce package extra-firm silken tofu
• 1/4 cup agave nectar, brown rice syrup, or maple syrup
• 1 teaspoon almond extract
• 1 teaspoon vanilla extract
• Granola or chopped nuts, optional

1. Set aside 1 cup of the strawberries.
2. In a food processor or blender, puree the other 2 cups of the strawberries until smooth.
3. Add the tofu, agave nectar, and extracts and process for 1 to 2 minutes or until light and creamy.
4. Transfer the mousse to a glass bowl, cover, and chill for 30 minutes or more, until needed.
5. Slice the reserved strawberries and use them to top individual servings.
6. If desired, top with granola or nuts as well.
7. Create parfaits by layering the mousse and the sliced strawberries in tumblers or parfait glasses.
8. Calories: 96
9. Total Fat: 1.5g
10. Protein: 5g
11. Carbohydrates: 16g
12. Fiber: 2g
13. Sodium: 40mg

strawberries, silken tofu, agave nectar, almond, vanilla, nuts

Taken from www.epicurious.com/recipes/food/views/chef-beverly-bennett-s-strawberry-mousse-390567 (may not work)