Dairy-Free Lemon Mousse with Raspberries and Honey

Cream and rich, smooth, and delicious is how your family will describe this wonderful dessert. Quick and easy -- and a perfect way to eat your soy, is what you'll add. I like to serve this mousse in martini glasses for the adults, and short, sundae glasses for the children. Happy Soy Month:)

Serves 4, one-half cup servings

1/2 cup organic granulated sugar 1/2 cup original soymilk, we use Vitasoy or Eden, or Silk 2 Tablespoons cornstarch

Finely grated zest from one lemon

3-4 tablespoons freshly squeezed lemon juice, from about one lemon 12 ounce package plain, soft tofu, drained (I prefer the aseptic pack for a more mild flavor) 1/2 pint raspberries Honey for drizzling, an Italian honey would be wonderful, but your favorite honey is perfectly fine

Measure the sugar, soymilk, and cornstarch into a small pot and whisk well to mix. Place over a low-medium heat for a few minutes, whisking continuously, until it thickens. Remove from the heat and whisk in the lemon zest and the lemon juice. Place the tofu into a blender cup. Add the thickened soymilk mixture, using a rubber spatula to scrape the pot. Cover and blend on high speed for 15 seconds until smooth, stopping to scrape the sides. When serving, top each with a few raspberries and if you want a sweeter dessert, drizzle a little honey over the top.