PREP TIME 10 MINUTES SERVES 2 (MAKES 2 CUPS)
300g firm silken tofu, drained,
2cm piece fresh ginger, chopped 150g frozen raspberries
¼ cup (60ml) pure maple syrup ice cubes
2 tablespoons chopped
unsalted cashews extra raspberries, to serve
1 Blend tofu with ginger, raspberries and maple syrup until smooth. Add ice cubes; blend until smooth.
2 Serve topped with cashews and extra frozen raspberries.