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Gallery Lemon Cream with Blackberries Credit: Sang An Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Ingredients Ingredient Checklist 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

Cook’s Notes You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days.

Gallery Lemon Cream with Blackberries Credit: Sang An

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Lemon Cream with Blackberries      Credit: Sang An

Lemon Cream with Blackberries

Credit: Sang An

Lemon Cream with Blackberries

Recipe Summary prep: 15 mins total: 15 mins Servings: 4

Recipe Summary

prep: 15 mins total: 15 mins

Servings: 4

prep: 15 mins

total: 15 mins

prep:

15 mins

total:

Servings: 4

4

Ingredients

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

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.

Cook’s Notes You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days.

Cook’s Notes

You can make the lemon cream in advance, cover it, and keep it in the refrigerator for up to 3 days.

Reviews (5)

 Add Rating & Review     81 Ratings   5 star values:        18    4 star values:        30    3 star values:        25    2 star values:        6    1 star values:        2

Reviews (5)

Add Rating & Review     81 Ratings   5 star values:        18    4 star values:        30    3 star values:        25    2 star values:        6    1 star values:        2

Add Rating & Review

81 Ratings 5 star values: 18 4 star values: 30 3 star values: 25 2 star values: 6 1 star values: 2

81 Ratings 5 star values: 18 4 star values: 30 3 star values: 25 2 star values: 6 1 star values: 2

81 Ratings 5 star values: 18 4 star values: 30 3 star values: 25 2 star values: 6 1 star values: 2

  • 5 star values: 18 4 star values: 30 3 star values: 25 2 star values: 6 1 star values: 2

    Martha Stewart Member     Rating: 5 stars       04/09/2017   So yummy! I used Mori-nu firm silken tofu so definitely no graininess. It's in the aseptic boxes.  

Martha Stewart Member     Rating: Unrated       11/20/2013   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.  

Martha Stewart Member     Rating: Unrated       01/19/2009   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!!  

Martha Stewart Member     Rating: Unrated       01/19/2009   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!!  

Martha Stewart Member     Rating: Unrated       05/18/2008   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.

    Martha Stewart Member

    Rating: 5 stars 04/09/2017

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

Rating: 5 stars

Rating: Unrated 11/20/2013

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.

Rating: Unrated

Rating: Unrated 01/19/2009

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!!

Rating: Unrated 05/18/2008

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.

All Reviews for Lemon Cream with Blackberries

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Lemon Cream with Blackberries

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest