Lemon Cream with Blackberries
Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
- Total Time:
- Servings: 4
Photography: Sang An
Source: Body+Soul, June 2006
- 1 tablespoon grated lemon zest
- 1/4 cup fresh lemon juice
- 1/2 cup honey
- 1 package (12 ounces) silken tofu, firm or extra-firm, drained
- 1 cup fresh blackberries
Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.