Under 30 Minutes
Lemon Cream with Blackberries
You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to three days.
- 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.