Lemon Cream with Blackberries

Photo: Sang An
Prep Time:
15 mins
Total Time:
15 mins

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


  • 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


  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.

Related Articles