Lemon "Cream" with Fresh Raspberries

After preparing a mediocre dinner, I redeemed myself with this fantastic dessert. Sooo....are you wondering why the "cream" is in quotation marks? Well let me tell you: for all you tofu haters out there, this dessert will change your mind FOREVER!!! So for all the ladies who have men that loathe tofu, make this dessert and I promise they'll be more open minded for the bland, chalky stuff they refer to it as.

I tricked lobster into eating it again - tehe. I said, "you like it?" He said, "yah it's good." I said, "no really, do you reeeeeeally like it?" with a devilish smile. Then he stared at me funny and said, "What the hell - don't tell me there's tofu in here?" Muhahaha....sucker! (insert laughing smiley) He couldn't even tell and you truly cannot taste the tofu whatsoever since it becomes a smooth cream mixed with the honey and lemon juice. Just NUM - makes you want to do the happy dance for your healthy, light, delicious dessert that's truly good for you. Get your protein and fulfill your sweet tooth all in one meal. Yum-May!

Some other recipes to sneak tofu into you meal:
Lighter Eggplant Parmesan
Spinach Lasagna Rolls
Tofu "Egg Salad" Sammie

Lemon Tofu Cream with Fresh Raspberries
Adapted from Enlightened Cooking
Makes 4 servings

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.

*I used Jah-Yuhn nah lah Silken tofu brand – sold at Korean markets