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Choc banana mousse

Choc banana mousse

Total Time
2 hr 10 min
10 min
Discover the secret to a deliciously creamy dessert with our Choc Banana Mousse recipe, featuring a surprising ZeroPoint ingredient: Tofu! Blending together silken tofu, ripe banana, cocoa powder, sweetener and a dash of vanilla extract creates a velvety smooth mousse-like texture. Adding a dollop of ZeroPoint 99% fat-free Greek yoghurt lends a hint of tanginess and creaminess to each bite. Serve chilled in individual glasses, garnished with extra banana slices, a swirl of Greek yoghurt, and a dusting of cocoa powder for an elegant finish. Make ahead and refrigerate for up to a day to enjoy this delightful treat whenever you need a chocolatey hit.


Silken tofu

300 g, drained


1 large, (200g), chopped, plus 1 extra banana to serve

Cocoa powder

1½ tbs

Cocoa powder

½ tsp, extra, to serve

Granulated stevia sweetener

2 tbs

Vanilla bean extract, alcohol free

2 tsp

99% fat-free, plain Greek yoghurt, unsweetened

¾ cup(s), (180g)

99% fat-free, plain Greek yoghurt, unsweetened

2 tbs, to serve


  1. Process tofu, chopped banana, cocoa, stevia and vanilla in a food processor until smooth. Add yoghurt and pulse until combined.
  2. Divide mixture evenly among 4 x ⅔ cup-capacity serving glasses. Cover and refrigerate for 3 hours or until softly set.
  3. Thinly slice extra banana. Serve puddings topped with extra banana and yoghurt. Dust with extra cocoa.


Puddings can be made 1 day ahead. Keep covered in the fridge. Top with extra banana slices, yoghurt and a light dusting of cocoa just before serving.