1 box (12 ounces) silken tofu
1/3 cup sugar
1/4 cup cocoa powder
2 cups assorted berries: sliced strawberries, raspberries, blueberries, etc.
nonfat whipped cream
Puree tofu, sugar and cocoa powder in a food processor. Divide between four tall stemmed glasses. Refrigerate until ready to serve or proceed to next step right away.
Mash berries in bowl and divide among four glasses, placing them on top of the chocolate mousse.
Top each glass with about 2 tablespoons of nonfat whipped cream.
Optional garnish: dust the top of the whipped cream with cocoa powder.