This light version of an old favorite tastes like the real deal, only better—no sugar.

　　

Ingredients

serves 6-8

　　6 ounces unsweetened chocolate

　　12 ounces light firm silken tofu

　　2/3 cup light agave nectar

　　2 teaspoons vanilla extract

　　3 large egg whites

　　1/4 teaspoon sea salt

　　Fresh raspberries, for garnish (optional)

　　

Step 1

Melt the chocolate over a double boiler or in a glass plate in the microwave on high setting for about 2 minutes. Stir well to melt all the chocolate. Place the tofu, chocolate, 1/3 cup of the agave nectar, and the vanilla extract in a food processor. Blend until very smooth and there are no pieces of tofu left. This will take several minutes.

　　

Step 2

Using an electric mixer, beat the egg whites with the salt at medium speed until soft peaks form, about 1 to 2 minutes. Bring the remaining 1/3 cup agave nectar to a rolling boil in a small saucepan. Slowly pour the hot agave nectar syrup into the egg whites and beat on high speed until stiff and glossy, but not dry. Gently fold a quarter of the meringue into the tofu mixture, then fold in the rest until no whites are visible.

　　

Step 3

Spoon into individual 8-ounce glasses or cups and chill for 3 hours or more. The mousse is delicious garnished with fresh raspberries.

　　Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.