Name: Lemon Cream with Blackberries
Prep time: 15 min
Total time: 15 min
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

Silken tofu makes this dessert smooth, while fresh lemon juice adds a burst of tart flavor.

Lemon Cream with Blackberries

lemon

lemon juice

honey

(12 ounces) silken tofu, firm

blackberries

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.

So yummy! I used Mori-nu firm silken tofu so definitely no graininess. It's in the aseptic boxes.

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.

It turned out really good. The texture was as smooth as yogurt, and the lemon flavor really came through. Make sure you use silken tofu to get the smooth texture. I would make it again for sure!!

It was delicious. The texture was as smooth as yogurt and the lemon really came through nicely. Make sure to use silken tofu. I would easily make this again!!

I was really unimpressed with this dessert. The tofu made it really grainy and it was almost like eating chalk. The flavor also didn't stand out enough to make up for the horrible texture.

Lemon Cream with Blackberries

Prep Time: 15 minutes

Total: 15 minutes

Author : Martha Stewart

Ingredients

Instructions

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