Peach and tofu melba from The Tofu Cookbook by Becky Johnson

Ingredients

• 4 peaches
• 2 vanilla pods (beans) raspberries, to decorate
• 50 g/2 oz/½ cup icing (confectioners’) sugar
• 700 g/1 lb 6 oz silken tofu
• 30 ml/2 tbsp caster (superfine) sugar
• 105 ml/7 tbsp apple juice
• 2 drops vanilla essence (extract)
• 60 ml/4 tbsp soya yogurt, to serve
• 300 g/11 oz/scant 2 cups fresh or frozen raspberries