Lemon Cream with
Raspberries & Blackberries
Provided by Lauren Furgiuele of Planting Roots Nutrition
Adapted from the Institute for Functional Medicine
1 tablespoon plus 1 teaspoon lemon zest, divided
¼ cup fresh lemon juice
¼ cup maple syrup*
1 (16-ounce) package of silken tofu
½ cup raspberries (feel free to substitute with other berries)
½ cup blackberries (feel free to substitute with other berries)
Optional: slivered/chopped nuts (walnuts, almonds, etc.)
Add 1 tablespoon lemon zest, lemon juice, maple syrup, and silken tofu to a blender or food processor and blend until smooth. Divide this lemon cream among four bowls or serving glasses. Top each serving with berries and the reserved 1 teaspoon lemon zest. An optional topping is slivered or chopped nuts. Serve immediately or store in the fridge covered for up to three days.
*You could use honey instead of maple syrup. If the lemon cream is not sweet enough for you, feel free to add a touch more sweetener.