Good morning everyone! Despite the heat, it is a beautiful day here in small-town Texas. It was made better still moments ago because I just finished lapping up a dish of lemon tofu cream with raspberries. I made it last night for dessert, but it made a heavenly (and filling) late morning breakfast, too.
This is one of those recipes I have been meaning to make for ages. I first spotted it in the magazine Body + Soul ( a Martha Stewart publication) and knew it was only a matter of time before I made and ate it. I returned from California with a big bag of Meyer lemons from my parents' backyard tree, then raspberries went on sale at the grocery store, so the timing was finally perfect.
Talk about an idyllic summer sweet! Mr. anti-tofu (or so he thinks) loved it, especially the fact that he got his coveted protein (oh, the weight-lifting...) combined with a dessert. And Nick gobbled it up, so thumbs-up for a toddler-friendly, healthy, natural sugar dessert. I'll be making this all summer long. Cannot wait to try it with lime...and perhaps some ginger, and mango in place of the berries.
Kevin and I are in the midst of tearing apart our bathroom for a DIY project (joy--cannot wait to get of our powder-blue toilet!), but I will post again tomorrow. I have several half-written posts of recipes I am itching to share, including some great no-cook summer dinners.
Don't forget to send in an entry for the Magic Bullet giveaway!
Lemon Tofu Cream with Fresh Raspberries
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.
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
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. . Makes 4 servings.