Lemon Cream with Blackberries
The “cream” in this dessert is actually pureed silken tofu, flavored with fresh lemon juice. You can make the puree, cover it, and keep it in the refrigerator for up to three days.
Recipe information
Yield
serves 4
Ingredients
1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice (from 1 to 2 lemons)
1/2 cup honey
1 cup (about 12 ounces) drained silken tofu
1 cup blackberries
Preparation
Step 1
In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
Step 2
To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
Nutrition Information
Step 3
(Per Serving)
Step 4
Calories: 180
Step 5
Saturated Fat: 0g
Step 6
Unsaturated Fat: .1g
Step 7
Cholesterol: 0mg
Step 8
Carbohydrates: 41g
Step 9
Protein: 4.4g
Step 10
Sodium: 2.3mg
Step 11
Fiber: 2.4g
