Creamy Mocha Chocolate And Raspberry Parfait

Recipe Ingredients

		Mocha Chocolate Mousse
2		Mori-Nu lite, silken tofu - (10 1/2 oz ea)
3 tablespoons	45ml	Maple syrup
1/4 cup	40g / 1.4oz	Brown sugar - (packed)
2 tablespoons	30ml	Tia Maria or other coffee liqueur
1/3 cup	36g / 1.3oz	Good-quality cocoa powder - plus
1 tablespoon	15ml	Good-quality cocoa powder
2 teaspoons	10ml	Instant espresso
1/4 teaspoon	1.3ml	Ground cinnamon
		Raspberry Sauce
2 1/2 cups	592ml	Fresh raspberries , well rinsed,
		Or frozen, thawed
1/3 cup	78ml	Fresh orange juice
		Juice of 1/2 lemon
2 tablespoons	30ml	Granulated sugar
		Garnish
1/2 cup	118ml	Raspberries
4		Mint leaves

Recipe Instructions

To prepare the mousse, combine all ingredients in the bowl of a food processor and puree until creamy, about 2 minutes. Transfer the mousse to a bowl, cover, and refrigerate.

To prepare the raspberry sauce, combine 1 1/2 cups of raspberries and the remaining ingredients in the bowl of a food processor and puree until smooth. Strain the raspberry sauce through a fine strainer (rubbing with a rubber spatula to work through the mesh) into a small bowl. Mix in the remaining 1 cup of whole raspberries, cover, and refrigerate for about 15 minutes.

Spoon a 1-inch deep layer of mousse into long, narrow parfait glasses or small glass dessert bowls, spreading out evenly. Top with a layer of raspberry sauce. Repeat, ending with a layer of mousse. Chill for at least 20 minutes. Garnish with some whole raspberries and a mint leaf.

This recipe yields 4 servings.

Per serving: calories - 133, protein - 8 gm, fat - 2 gm, cholesterol - 0mg

Source:
COOKING LIVE with Sara Moulton - Recipe courtesy of The Strang Cookbook for Cancer Prevention - From the TV FOOD NETWORK - (Show # CL-9158)

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