Dark Chocolate Tofu Mousse

You will be hard-pressed to tell this dessert from a conventional mousse and it provides a generous quantity of the healthy flavonoids that cocoa products are coming to be recognized for. For anyone with a soy sensitivity, substitute 2 cups (16 ounces) plain Greek yogurt for both the tofu and soymilk combined.

Makes 4 servings:

• 16 ounces firm tofu
• ½ cup unsweetened cocoa powder
• ¼ cup unsweetened almond milk, full-fat soymilk, or whole dairy milk
• Sweetener such as Truvia, stevia extract, or Splenda equivalent to ½ cup sucrose
• 2 teaspoons pure vanilla extract
• Whipped cream
• 3 to 4 strawberries, sliced, or 10 to 12 raspberries

Directions:

1. Combine the tofu, cocoa, almond milk, sweetener, and vanilla and almond extracts in a blender and blend until smooth and creamy.
2. Spoon the mixture into serving dishes.
3. Top with whipped cream and berries.
4. Serve promptly.