Ingredients
serves 4- 300g silken tofu
- 100g raspberries, plus a few for decoration
- 20g icing sugar, sieved
- 1 tbsp lemon juice
- 2 tsp vanilla extract
- Pinch sea salt
Directions
Cooking mode
Prevents device sleep
- Drain the silken tofu. In a food processor, add the tofu, lemon juice, vanilla extract and salt. Blend until smooth.
- Add the raspberries and icing sugar. Blend until smooth.
- Spoon into 4 glasses and refrigerate for at least 2 hours to set.
- Serve topped with raspberries, whipped cream, or your favourite toppings.
■ every day is treat day ■