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Lemon Cream with Blackberries

Recipe photo courtesy of Sang An

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

Source: Body+Soul, June 2006
Total Time Prep Servings

Ingredients

Directions

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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Reviews

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82
  • heidiyfritzgma
    9 APR, 2017
    So yummy! I used Mori-nu firm silken tofu so definitely no graininess. It's in the aseptic boxes.
    Reply
  • cass1512
    20 NOV, 2013
    I wanted to love this but it wasn't as good as I hoped. I used firm tofu, and it gave a grainy texture I just couldn't get past. It also didn't set so it was more like a soup which I didn't really mind. The flavor was awesome, I used a meyer lemon and it was great. I'll have to try silken tofu next time and see if I still have a texture issues.
    Reply
    • maryazimmet1ve
      10 SEP, 2016
      You have to use Silken Tofu, which does not come in "firm" or "extra firm" - that's a mistake in the recipe, and confusing, and leads people to use firm or extra firm tofu which makes it grainy! Just get what's called Silken Tofu. OMG, this is so delicious!! I don't even know if I got the proportions exact, but I gobbled it right up without refrigerating it and it was incredibly delicious. I used Agave syrup instead of honey.
    • MS11129051
      8 JUN, 2017
      Silken tofu comes in soft, firm and extra firm. I have also found organic versions of each depending on which store you use. It is usually the one in the little paper carton and the store I use keeps it in the cooler section of the produce department.
  • CaliMeow
    24 MAY, 2011
    A delightfully refreshing dessert! I used soft tofu instead of firm and it turned out very well:)
    Reply
  • MS10837871
    8 NOV, 2010
    just use AGAVE instead of honey to make this vegan.
    Reply
  • LePetiteBakeress
    3 AUG, 2010
    I don't mean to be a Debbie Downer but technically this isn't a vegan recipe. Vegans don't eat honey, they think the standardized manufacturing of it is cruel and inhumane to the bees. Just a little FYI for you! But it sounds delicious and I am tempted to make this and substitute the honey for maple syrup.
    Reply
  • DLW0015
    8 JUL, 2010
    I absolutely love this recipe! I made it this morning for a little afternoon snack and by the time I got to it, it was perfect! It's very light and refreshing, especially on a hot day. Thank you!
    Reply
  • mariekoran
    12 MAR, 2010
    for the 'grainy' texture, are you sure you used SILKEN tofu ? I have never had it be anything but smooth as long as I blended it enough. I however would wonder if the tofu would set up like a tofu cheesecake or custard instead of staying creamy, like the recipe describes. Using a soft or extra soft tofu should prevent this, I think.
    Reply
  • smarcuse
    1 MAR, 2010
    I was hopeful for this recipe, but alas, it was terrible. I could not get past the grainy texture of the tofu and its super strong taste. I wish there was a healthy substitute for the healthy tofu mentioned. The idea was great. Too bad I had to throw it all away.
    Reply
  • smarcuse
    1 MAR, 2010
    I was hopeful for this recipe, but alas, it was terrible. I could not get past the grainy texture of the tofu and its super strong taste. I wish there was a healthy substitute for the healthy tofu mentioned. The idea was great. Too bad I had to throw it all away.
    Reply
  • Pipjayne
    4 FEB, 2010
    although I agree that honey definately isn't vegan, I still found this recipe inspiring as it is a really simple and original idea, it would be easy to adapt by substituting maple syrup (or golden syrup or even sugar) instead of the honey
    Reply

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