Food & Cooking Recipes Dessert & Treats Recipes Lemon Cream with Blackberries 3.7 (81) 5 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 9, 2019 Print Share Share Tweet Pin Email Photo: Sang An Prep Time: 15 mins Total Time: 15 mins Servings: 4 Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor. Ingredients 1 tablespoon grated lemon zest ¼ cup fresh lemon juice ½ cup honey 1 package (12 ounces) silken tofu, firm or extra-firm, drained 1 cup fresh blackberries Directions 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. Cook's Notes You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days. Print