Categories: Desserts, Fruits 
      Yield: 6 servings 
  
      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.