1 ea 10 1/2 oz pkg lite silken

           -- tofu, extra firm
      1 md Frozen banana, chopped

      1 c  Frozen raspberries

    1/3 c  Maple syrup

      2 tb Lemon juice

      1 ts Vanilla extract

    3/4 c  Fresh raspberries, garnish

  Place 2 qt metal bowl in the freezer.
  Blend tofu until smooth.  Blend in the frozen banana & raspberries.
  Add maple syrup, lemon juice & vanilla.  Blend until smooth.  Pour
  into the chilled bowl.  Cover with plastic wrap & aluminum foil.
  Freeze for 4 hours or overnight.
  Transfer mousse to a food processor & return the empty bowl to the
  freezer.  Blend the mousse to an ice-cream like consistency.  Return
  to the cilled bowl & freeze for at least 2 hours.  Scoop into dessert
  cups, garnish with fresh raspberries & serve.