Raspberry Banana Mousse

1 ea 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.