Banana-Raspberry Mousse

Five ingredients and ten minutes are all you need to prepare this delicate and tasty pudding. 


Tofu is one of my favorite ingredients to use when making a tasty pudding, creamy pie filling or marvelous mousse. When using tofu instead of eggs in a pudding, using silken or regular firm tofu is key - this will allow your pudding or mousse to firm up, after it is thoroughly chilled. I am always looking for really easy desserts! This mousse is a winner that I came up with one night when I was entertaining and had not planned dessert. I had all of the ingredients on hand, whipped 'em up in the vitamix and came up with this beautiful Banana-Raspberry Mousse dessert! Jazzylicious!


These gorgeous photos were taken by the fabulous Ann Oliverio who created Unrefined to share her passion for eating as healthfully as possible while also eating as deliciously as possible; without the consumption or use of animal products. Her other creation, Virtual Vegan Potluck is an online party for vegan-friendly food bloggers. Ann’s recipes are all plant-based and she aims for ingredients to be as “whole” as possible. Thank you Annie!

Banana-Raspberry Mousse

Makes 4 Servings

10 ounces firm silken tofu

1 large, firm banana

¼ cup raspberry preserves (see note)

2 tablespoons maple syrup

¼ teaspoons vanilla extract

Put the tofu, banana, raspberry preserves, maple syrup and vanilla in a blender and process until completely smooth. Spoon or pipe the mixture into four dessert dishes and refrigerate for 4 to 6 hours. Serve chilled.

Chef’s Note: You may use apricot, blueberry or strawberry preserves in place of the raspberry variety.