Chocolate Raspberry-Mango Parfait (WFPBNOGF)*
Yields
4 to 5
Ingredients
12 ounces lite silken firm tofu
1/3 cup (or less) pure maple syrup
2 tablespoons cocoa powder
1 teaspoon pure vanilla extract
1 tablespoon chocolate balsamic vinegar
1 banana, diced
1/2 mango, diced, 1/2 cup raspberries, or both
1 cup frozen raspberries, thawed and pureed
Mint leaves, for garnish
Directions
In a food processor, blend the tofu until smooth, scraping down the sides to be sure all the tofu is well blended.
Add the maple syrup, cocoa powder, vanilla, and chocolate balsamic vinegar, and blend again.
Place the bananas in the bottom of 4 or 5 individual wineglasses or bowls, add 1 tablespoon raspberry sauce, tofu mixture, mangoes or berries, and a final tablespoon of raspberry sauce. Top with mint leaves.
Credit
The Prevent and Reverse Heart Disease Cookbook by Ann Crile Esselstyn and Jane Esselstyn