Raspberry Curd

Directions

1. 1
   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.
2. 2
   Stir in agave and set aside.
3. 3
   In clean food processor, add tofu and process until smooth, scraping down sides.
4. 4
   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.