Food & Cooking Recipes Dessert & Treats Recipes Lemon Cream with Blackberries 3.7 (81) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 9, 2019 Print Rate It 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. Rate it Print