Lemon "Cream" With Fresh Raspberries
Basic Information
- Servings: 4
- Ready in: 45 minutes
- Preparation time: -
- Cooking time: -
- Rating: 54.63
- Health score: 11.00
- Weight Watcher points: 6.00
Summary
Lemon "Cream" With Fresh Raspberries requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 168 calories, 5g of protein, and 3g of fat per serving. For $1.94 per serving, you get a side dish that serves 4. This recipe from Foodista has 1 fans. Head to the store and pick up silken tofu, lemon juice, honey, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Users who liked this recipe also liked Lemon Cream Pie with Fresh Raspberries, Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries, and Crepes with Lemon Curd and Fresh Raspberries.
Ingredients
lemon zest4 teaspoons
lemon juice0.25 cup
honey0.5 cup
silken tofu12 ounces
raspberries2 cups
Instructions
Step 1
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.
Step 2
In a small bowl, mash 1 cup of the raspberries with the remaining 2 teaspoons agave nectar. Gently mix in the remaining raspberries.
Step 3
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.
Step 4
I used Jah-Yuhn nah lah Silken tofu brand sold at Korean markets
Categories
Dish Types: side dish
Diets: gluten free, dairy free, lacto ovo vegetarian, vegan