Under 30 Minutes

Lemon Cream with Blackberries

Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.

  • Prep:
  • Total Time:
  • Servings: 4
Lemon Cream with Blackberries

Photography: Sang An

Ingredients

  • 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

Directions

  1. Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.

  2. Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.

  3. Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

Cook's Notes

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days.

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