Raspberry and Tofu
Dessert
10-oz.
raspberries
|
½ tsp.
vanilla |
10-oz. firm
silken tofu
|
2 t.
honey |
Using a blender or food processor, process the raspberries into a pulp. Remove the raspberry seeds using a strainer or a sieve. Combine the strained pulp with the remaining ingredients in a food processor or blender. Divide into four servings and refrigerate for at least 2 hr.