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Lemon silken tofu cream with raspberries

Fresh and tangy, a light vegan dessert.

  • 8 min
  • 1 serving
  • Vegan
  • International cuisine
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Lemon silken tofu cream with raspberries

Per serving

Calories
150 kcal
Protein
11.2 g
Carbohydrates
17.4 g
Fat
4.5 g

Values computed from the ingredients with USDA FoodData Central and the CREA tables.

Ingredients

For 1 serving

  • Silken tofu150 g
  • Lemon zest2 g
  • Lemon juice1 tablespoon
  • Agave syrup1 teaspoon
  • Raspberries60 g

Contains: soy,

In season: June – September

Method

  1. Wash the lemon, grate just the yellow part of the zest, then squeeze it and strain the juice.
  2. Drain the silken tofu and blend it with the lemon juice and zest and the agave syrup for about a minute, until smooth and glossy.
  3. Pour the cream into a small bowl.
  4. Gently rinse the raspberries, arrange them on top and serve cold.

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