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Lemon Cream with Blackberries

    • Photo: Sang An
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    You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to three days.
    Body+Soul, June 2006
    • 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.

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