Lemon Cream with Blueberries, 9/20/2011 - KATV - Breaking News, Weather and Razorback Sports

Lemon Cream with Blueberries, 9/20/2011

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By Diana Harbour, GMAR Producer - bio | email

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Sara Massana

Whole Foods

Serves 4

Silken tofu makes this dessert smooth, while dates add sweetness and fresh lemon juice adds a burst of tart flavor. The lemon cream can be made in advance; just cover it and keep in the refrigerator for up to three days.

Ingredients

2 tablespoons grated lemon zest, divided
3 tablespoons fresh lemon juice
8 pitted dates, coarsely chopped
1 teaspoon pure vanilla extract
1/8 teaspoon ground cardamom
1 (12-ounce) package silken tofu, drained
2 cups fresh blueberries

Method

Combine 1 tablespoon lemon zest, lemon juice, dates, vanilla, cardamom and tofu in a blender. Puree ingredients until smooth, scraping down the sides of the blender with a spatula as needed.

Divide lemon cream evenly among four bowls, ramekins or serving glasses. Garnish each portion with blueberries and reserved lemon zest. Serve immediately or chill until ready to serve.

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