Lemon Cream with Blackberries

• 1 tablespoon finely grated lemon zest plus 1/4 cup fresh lemon juice (from 1 to 2 lemons)
• 1/2 cup honey
• 1 cup (about 12 ounces) drained silken tofu
• 1 cup blackberries

1. In a blender, puree 2 1/2 teaspoons lemon zest, the lemon juice, honey, and tofu until smooth, scraping down sides of blender with a flexible spatula as necessary.
2. Refrigerate, covered, if not serving immediately.
3. To serve, divide lemon cream evenly among 4 bowls or serving glasses.
4. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
5. (Per Serving)
6. Calories: 180
7. Saturated Fat: 0g
8. Unsaturated Fat: .1g
9. Cholesterol: 0mg
10. Carbohydrates: 41g
11. Protein: 4.4g
12. Sodium: 2.3mg
13. Fiber: 2.4g

lemon zest, honey, silken tofu, blackberries

Taken from www.epicurious.com/recipes/food/views/lemon-cream-with-blackberries-394101 (may not work)