Recipe courtesy of Whole Foods Market
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 it in the refrigerator for up to three days.
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
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.
Per serving: 230 calories (25 from fat), 2.5g total fat, 0g saturated fat, 0mg cholesterol, 35mg sodium, 48g total carbohydrate (6g dietary fiber, 37g sugar), 8g protein