Raspberry Cream

Serves: 4
Total Calories: 197


2 cups unsweetened fresh or frozen raspberries
1 cup soy milk or milk
1 teaspoon vanilla extract
1/3 to 1/2 teaspoon powdered stevia extract (to taste)
1 (12 1/2-ounce) box silken tofu
2 tablespoons canola oil (optional)


• Combine the raspberries and soymilk or milk in a blender or food processor. Process until smooth. Add the vanilla, stevia extract, tofu, and oil. Blend until creamy. Place in dessert glasses and chill for 1 hour or more.

NOTE: If you prefer, strain out the seeds by pouring through a fine-mesh strainer as you fill the serving glasses.

OPTION: To serve as a pudding dessert, use firm or extra-firm tofu.

Nutritional Facts:

Serves: 4
Total Calories: 197
Calories from Fat: 71

This Raspberry Cream recipe is from the Stevia Cookbook. Download this Cookbook today.

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