Don’t be fooled by the name! There is no “cream” at all in this custard-like dessert from Featuring silken tofu instead, paired with fresh lemon zest and blackberries, this is a super recipe for a hot summer’s day! Dive in!

Lemon Cream with Blackberries


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


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.

Thanks Whole Living!