wholeliving

Lemon Cream with Blackberries

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to three days.
  • Prep Time 15 minutes
  • Total Time 15 minutes
  • Yield Serves 4
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Ingredients

  • 1 tablespoon grated lemon zest
  • 1/4 cup fresh lemon juice
  • 1/2 cup honey
  • 1 package (12 ounces) silken tofu, firm or extra-firm, drained
  • 1 cup fresh blackberries

Directions

  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.

Recipe Reviews

Reviews (14)

  • 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.

  • CaliMeow 24 May, 2011

    A delightfully refreshing dessert! I used soft tofu instead of firm and it turned out very well:)

  • inikolic 8 Nov, 2010

    just use AGAVE instead of honey to make this vegan.

  • 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.

  • 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!

  • 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.

  • 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.

  • 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.

  • 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

  • jenp 6 Jul, 2009

    This is listed under vegan recipes but honey is NOT vegan

  • vsquared 14 Apr, 2009

    I've never been a big fan of tofu, but this is ridiculously easy and extremely tasty! Low cal, high protein and very delicious.

  • momo83 1 Mar, 2009

    really simple and delicious! definitely satisfies any sweet tooth!

  • reno630 12 Jan, 2009

    This recipe is the best. I made it and had to make more the next day. It is so good!

  • Angieboyd 19 Feb, 2008

    This is delish! yummy