What We're Eating

Banana-Cocoa Frozen Mousse

Serves 8

4 whole bananas (very ripe), cut into 1-inch pieces and frozen
12 ounces low-fat silken tofu, firm or extra firm, cut into cubes
2 tablespoons organic chocolate syrup, sweetened with natural sugar
2 tablespoons maple syrup
1 teaspoon vanilla extract
1 pinch ground cloves
Toasted coconut flakes
Sliced almonds

Place the bananas in a food processor or blender and pulse until almost smooth. Add the tofu and chocolate syrup. Pulse until combined, then add the maple syrup, vanilla, and cloves. Continue to blend until the mousse is completely smooth. Pour the mousse into a freezer container and place in the freezer for one hour (until firm). Take the mousse out of the freezer 15 minutes before you plan on serving. Scoop out into small bowls and garnish with toasted coconut flakes and sliced almonds. You can store the mousse in a tightly covered container in the freezer.

Nutritional Facts per ½-cup serving
Calories 129, Total fat .9 g, Saturated fat .2 g, Carbohydrates 33.5 g, Protein 4.3 g