Lemon Cream With Fresh Raspberries

Lemon "Cream" With Fresh Raspberries

Lemon Cream With Fresh Raspberries

45 minutes

Grocery List via Instacart Instacart
Details
  • Servings:   4
  • Vegan:   True
  • Dairy-Free:   True
  • Gluten-Free:   True
  • Weight Watchers:   6 Points
  • Show More
Cuisine
  • side dish
Comments
Ingredients
  • 4 teaspoons grated lemon zest, divided use
  • 1/4 cup fresh lemon juice
  • 1/2 cup plus 2 tsp agave nectar or honey, divided use
  • 1 package (12 ounces) silken tofu, firm or extra-firm, drained*
  • 2 cups fresh raspberries
Instructions

Combine 3 tsp (1 tbsp) of the lemon zest, lemon juice, 1/2 cup agave nectar, and tofu in a blender. Puree until smooth, scraping down sides of blender with rubber spatula as necessary.

In a small bowl, mash 1 cup of the raspberries with the remaining 2 teaspoons agave nectar. Gently mix in the remaining raspberries.

Divide 2/3 of the lemon cream evenly among four bowls or serving glasses. Spoon raspberry mixture over cream, then top with the remaining 1/3 of the cream and sprinkle with remaining 1 tsp lemon zest.

I used Jah-Yuhn nah lah Silken tofu brand sold at Korean markets

AI Chef 
Personal Notes 
Organization Tags 

Tags easily organize your Recipe Library

Comments

Suggested Recipes

Lemon Vegetable Soup
Lemon Vegetable Soup

Lemon Vegetable Soup is a hor d'oeuvre that serves 4. One serving contains 203 calories, 10g

45 minutes