RASPBERRY THICKSHAKE

PREP TIME 10 MINUTES SERVES 2 (MAKES 2 CUPS)

300g firm silken tofu, drained,

chopped

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.