The “cream”
in this dessert is actually pureed silken tofu, flavored with fresh lemon
juice. You can make the puree, cover it, and keep it in the refrigerator for up
to three days.
Ingredients
:
- 1 tablespoon finely grated lemon zest plus ¼ cup fresh lemon juice (from 1 to 2 lemons)
- ½ cup honey
- 1 cup (about 12 ounces) drained silken tofu
- 1 cup blackberries
Method :
- In a blender, puree 2½ teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary. Refrigerate, covered, if not serving immediately.
- To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining ½ teaspoon lemon zest.
per
serving: 180
calories; 0 g saturated fat; .1 g unsaturated fat; 0 mg cholesterol; 41 g
carbohydrates; 4.4 g protein; 2.3 mg sodium; 2.4 g fiber
Tags:
Desserts