Lemon Tofu Cream with Fresh Raspberries

Contributed By: cre8tivemummy
www.enlightenedcooking.blogspot.com

I've altered this recipe slightly from the Martha version, swapping raspberries for blackberries, crushing half of the berries with a bit of sweetener, then layer the mixture between the cream. You can certainly opt to spoon the berry mixture atop the cream instead. And feel free to substitute an equal amount of honey for the agave nectar.

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Total Preparation Time: 15 to 30 minutes
Ingredients: Other

Actual Cooking Time: No Cooking Required
Number of Servings: 4
Special Features: Quick to Prepare (under 30 minutes)
Simple (6 ingredients or less)
Vegetarian
Meal Type: Dessert

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Ingredients

4 tsp Grated lemon zest, divided use
1/4 cup Fresh lemon juice
1/2 cup Plus 2 tsp agave nectar, divided use
1 package (12 ounces) silken tofu, firm or extra-firm, drained
2 cups Fresh raspberries

Preparation

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.