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Lemon Cream with Blackberries

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Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.
You can make the lemon cream in advance, cover it, and keep it in the refrigerator for as long as three days

Per serving: 196 calories; 7 g protein; 2 g fat; 42 g carbs; 2 g fiber.

Prep: 15 minutes
Total: 15 minutes

Ingredients

Serves 4

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

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.

From Body+Soul, June 2006