1    10 1/2 oz pkg lite silken
-- tofu, extra firm
1 md Frozen banana, chopped
1 c  Frozen raspberries
1/3 c  Maple syrup
2 tb Lemon juice
1 ts Vanilla extract
3/4 c  Fresh raspberries, garnish

Place 2 qt metal bowl in the freezer. Blend tofu until smooth. Blend in the
frozen banana & raspberries. Add maple syrup, lemon juice & vanilla. Blend
until smooth. Pour into the chilled bowl. Cover with plastic wrap &
aluminum foil. Freeze for 4 hours or overnight. Transfer mousse to a food
processor & return the empty bowl to the freezer. Blend the mousse to an
ice-cream like consistency. Return to the cilled bowl & freeze for at least
2 hours. Scoop into dessert cups, garnish with fresh raspberries & serve.