Dessert of the day: Raspberry Tofu Parfait

Ingredients:

2 X 225g/10oz raspberries (fresh or frozen)
1-packet Stevia or Splenda Brand Sweetener
2 packets of firm silken tofu (drained)
1 tsp. Pure Almond extract
1tsp vanilla essence
½ cup of honey
Sliced almonds slightly toasted (for garnish)

Directions:

1 If using frozen raspberries allow to thaw completely, retaining a few for garnishing. Place raspberries in blender with ¼ cup of water and 1 packet of stevia natural sweetener or Splenda, blend until mixed and pour into pan and cook at medium high heat, enough to lightly bubble for 8-10 minutes, until raspberries are reduced to a jam like consistency. Set aside to cool and then use as a garnish at bottom of dessert cup and to top.

2 Combine all the remaining ingredients in a blender except for the sliced almonds which will be uses to top the parfait.

3 Divide the mixture between four dessert dishes. For example, in a sundae dessert dish, spoon raspberry mixture on the bottom and then add the tofu then top off with the remainder of the raspberry mixture. Finally top with the toasted almonds and serve.