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
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
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.
Per serving (1/4 recipe): 105 calories; 0.8 g fat; 0.1 g saturated fat; 6.7% calories from fat; 0 mg cholesterol; 5.6 g protein; 19.9 g carbohydrates; 16.7 g sugar; 0.2 g fiber; 79 mg sodium; 53 mg calcium; 1 mg iron; 4.8 mg vitamin C; 0 mcg beta carotene; 0.1 mg vitamin E