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


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

Dessert, Recipes

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