Raspberry Curd

1. 1

   In food process, puree raspberries until liquid. Pour puree through fine mesh strainer into a bowl, pressing hard with the back of a spoon. Discard seeds.

2. 2

   Stir in agave and set aside.

3. 3

   In clean food processor, add tofu and process until smooth, scraping down sides.

4. 4

   Add raspberry puree and pulse to incorporate. Scrape down sides and process until mixture is a uniform ruby color. Add almond extract and pulse to combine.

* Per serving · 4 servings · Values may vary.

No additional tips available.