Rose-Scented Raspberry Mousse

Source: Recipe by Mary Clifford, published in Vegetarian Journal

Rose water can be found in gourmet stores or the gourmet section of your market. Orange-flower water would also work nicely in this tart, refreshing dessert.

1 (10 ounce) package frozen raspberries, thawed
2 tablespoons rose water
1 (12.3 ounce) package low-fat firm tofu, drained

Drain raspberries. Reserve several raspberries and about a tablespoon of juice. In blender or food processor, combine raspberries, remaining juice, rose water, and tofu. Process until smooth.

Divide mixture into four dessert dishes. Refrigerate several hours or overnight, until thoroughly chilled. Just prior to serving, garnish with reserved raspberries and then drizzle a little juice over the top of each dish.

Total calories per serving: 65; Fat: 1 gram; Carbohydrates: 9 grams; Protein: 6 grams; Sodium: 55 mg; Fiber: 3 grams