Lemon Creme

This zesty crème is perfect as a guilt-free dessert. It can be served as a pudding or a topping on fruit.  It’s gluten free!
The Lemon Creme  recipe is taken from Dr. Neal Barnard’s Program for Reversing Diabetes: The Scientifically Proven System for Reversing Diabetes Without Drugs by Neal D. Barnard, M.D.,   PCRM.org      Recipe by Bryanna Clark Grogan

Ingredients

Makes 1 cup (4 servings)

1 12.3-ounce package reduced-fat, extra-firm silken tofu, crumbled
1/4-1/3 cup Grade A (light) maple syrup or agave nectar
3 tablespoons fresh lemon juice
1 tablespoon lemon peel, grated

Directions

Blend tofu, maple syrup or agave nectar, lemon juice, and lemon peel until very smooth in a blender or food processor (or place in a bowl and use a handheld blender). Refrigerate in a covered container until chilled.

Variations:  Substitute crushed pineapple for the lemon and add some coconut flakes.  Top with a sprinkling of toasted coconut.

Dessert, Recipes

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