- 2 pounds tofu (firm silken)
- 2 cups strawberry puree cooked
- 2 tablespoons vanilla extract
- 1/4 cup Splenda
- rasberries as garnish
- Puree tofu in food processor until very smooth.
- Add remaining ingredients. Puree until thoroughly combined and fluffy.
- Put into serving glasses.
- Garnish each serving with a raspberry.