Raspberry Curd - cooking recipe

Ingredients

6 ounces fresh raspberries
1/4 cup light amber agave nectar
4 ounces firm silken tofu
1/8 teaspoon almond extract

Preparation

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.
Stir in agave and set aside.
In clean food processor, add tofu and process until smooth, scraping down sides.
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.