Rose-Scented Raspberry Mousse
- 1 (10 ounce) package frozen raspberries, thawed
- 2 tablespoons rose water
- 1 (12.3 ounce) package low-fat firm tofu, drained
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.