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LEMON CREAM WITH BLACKBERRIES
AND RASPBERRIES

A photo of LEMON CREAM WITH BLACKBERRIES AND RASPBERRIES

Makes 4 servings

INGREDIENTS

  • 1 tablespoon grated lemon zest, divided

  • ¼ cup fresh lemon juice

  • 1/4 cup maple or agave syrup

  • 1 package (12 ounces) silken tofu, firm, or extra-firm, drained

  • ½ cup fresh blackberries

  • ½ cup fresh raspberries

DIRECTIONS

  1. Combine 2 ½ teaspoons of the lemon zest, lemon juice, syrup, and tofu in a blender or food processor. Puree ingredients until smooth, scraping down sides of blender with a rubber spatula as necessary.

  2. Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with berries and reserve ½ teaspoon of lemon zest.

  3. Serve immediately or refrigerate.

TIPS

  1. You can make the lemon cream in advance, cover it, and keep it in the refrigerator for three days.

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