Name: Berrylicious mousse
Prep time: 5 min
Total time: 5 min
Yield: 4
Ingredients: 1 1/2 cup (225g) fresh or frozen raspberries; 3/4 cup (115g) fresh or frozen blueberries; 300 gram (9½ ounces) silken tofu; 1/4 cup (90g) raw honey; 1/2 teaspoon maqui powder (see tips), optional; 1 tablespoon fresh or frozen raspberries, extra; 1 tablespoon fresh or frozen blueberries, extra

Berrylicious mousse

This luscious mousse, from The Australian Women's Weekly's 'Sugar-Free For Everyone' cookbook, is full of berries and honey for a naturally sweet, guilt-free dessert. It can also be enjoyed as a smoothie.

Serves 4

Prep

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Ingredients

1 1/2 cup (225g) fresh or frozen raspberries

3/4 cup (115g) fresh or frozen blueberries

300 gram (9½ ounces) silken tofu

1/4 cup (90g) raw honey

1/2 teaspoon maqui powder (see tips), optional

1 tablespoon fresh or frozen raspberries, extra

1 tablespoon fresh or frozen blueberries, extra

Method

1.If using frozen berries, thaw in a medium bowl at room temperature for 1 hour; drain.

2.Blend thawed berries, tofu, honey and maqui, if using, until as smooth as possible, using a high-powered blender if available; this type of blender will produce a very smooth consistency. Pour mixture evenly among four ¾ cup (180ml) glasses or jars.

3.Refrigerate for 4 hours or until firm. Top with extra berries before serving.

If preferred, you can enjoy this immediately after making as a thick-style smoothie, rather than refrigerating to set. Try it frozen in glasses, topped with frozen raspberries and blueberries, with raspberries on the stem, if you like for a refreshing fruit fix. Cover with plastic wrap and store in the fridge for up to 4 days. Maqui powder is available from some health food stores. It has a slightly sweet, tart flavour. Maqui berries are considered one of the highest antioxidant-rich fruits available.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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Ingredients

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