Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tofu | 100g firm | 76 |
| Raspberry | 1 cup (123g) | 64 |
| Rose | not in our table | 0 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons rose water
- 1 (12.3 ounce) package low-fat firm tofu, drained
- =
Directions
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.