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.

　　

Ingredients

serves 4

　　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

　　

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

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