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Chocolate Espresso Tofu Mousse
From RealAge
Originally published in YOU: On a Diet, Revised Edition, by Michael Roizen, MD, and Mehmet Oz, MD
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Nutritional Information
(per serving)
| Calories | 120 |
| Total Fat | 8g |
| Saturated Fat | 2g |
| Cholesterol | -- |
| Sodium | 0 |
| Total Carbohydrate | 14g |
| Dietary Fiber | 3g |
| Sugars | 6g |
| Protein | 5g |
| Calcium | -- |
Yields: 9 servings (3 ounces each)
Ingredients
| U.S. | Metric | Conversion chart |
- 12 ounce(s) silken extra-firm tofu
- 2 large ripe bananas, broken into chunks
- 2 ounce(s) 70% cocoa bittersweet chocolate bar
- 6 tablespoon(s) unsweetened cocoa powder
- 1 tablespoon(s) agave nectar
- 2 tablespoon(s) instant espresso powder
- 2 teaspoon(s) vanilla extract
Directions
- Place tofu in food processor; process until creamy.
- Add bananas; process until smooth.
- Melt chocolate according to package directions.
- Add chocolate and remaining ingredients to banana mixture; process until smooth.
- Transfer to individual dishes or a large bowl; cover and refrigerate at least 30 minutes before serving.
Recipe developed by Cleveland Clinic Lifestyle 180 program
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