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Lemon "Cream" With Fresh Raspberries

 
This recipe is vegetarian.vegetarian
This recipe is vegan.vegan
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $1.94

$1.94 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,vegan,gluten-free,dairy-free,gluten free,dairy free,lacto ovo vegetarian,vegan side dish
spoonacular Score:55%

Spoonacular Score: 55%

 

Lemon "Cream" With Fresh Raspberries requires approximately 45 minutes from start to finish. Watching your figure? This gluten free, dairy free, lacto ovo vegetarian, and vegan recipe has 168 calories, 5g of protein, and 3g of fat per serving. For $1.94 per serving, you get a side dish that serves 4. This recipe from Foodista has 1 fans. Head to the store and pick up silken tofu, lemon juice, honey, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 37%. This score is rather bad. Users who liked this recipe also liked Lemon Cream Pie with Fresh Raspberries, Lemon Ricotta Pancakes with Lemon Curd and Fresh Raspberries, and Crepes with Lemon Curd and Fresh Raspberries.

Ingredients

Servings:
4 tsps
4 tsps lemon zest
lemon zest
0.25 cup
0.25 cup fresh lemon juice
fresh lemon juice
0.5 cup
0.5 cup honey
honey
12 ounces
12 ounces silken tofu
silken tofu
2 cups
2 cups fresh raspberries
fresh raspberries
4 tsps lemon zest
4 tsps
lemon zest
0.25 cup fresh lemon juice
0.25 cup
fresh lemon juice
0.5 cup honey
0.5 cup
honey
12 ounces silken tofu
12 ounces
silken tofu
2 cups fresh raspberries
2 cups
fresh raspberries

Equipment

blender
blender
spatula
spatula
bowl
bowl
blender
blender
spatula
spatula
bowl
bowl


Instructions

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

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $1.94
Ingredient
4 teaspoons lemon zest
¼ cups fresh lemon juice
½ cups honey
12 ounces silken tofu
2 cups fresh raspberries
Price
$0.67
$0.41
$0.78
$2.31
$3.60
$7.77

Nutritional Information

Quickview
167 Calories
4g Protein
2g Total Fat
31g Carbs
11% Health Score
Limit These
Calories
167k
8%

Fat
2g
4%

  Saturated Fat
0.32g
2%

Carbohydrates
31g
11%

  Sugar
22g
25%

Cholesterol
0.0mg
0%

Sodium
6mg
0%

Get Enough Of These
Protein
4g
10%

Vitamin C
28mg
35%

Manganese
0.41mg
20%

Fiber
4g
17%

Copper
0.24mg
12%

Vitamin K
10µg
10%

Magnesium
39mg
10%

Vitamin B1
0.14mg
10%

Potassium
263mg
8%

Phosphorus
71mg
7%

Iron
1mg
6%

Vitamin B2
0.11mg
6%

Folate
24µg
6%

Vitamin B6
0.12mg
6%

Vitamin E
0.82mg
5%

Zinc
0.71mg
5%

Calcium
45mg
5%

Vitamin B3
0.83mg
4%

Vitamin B5
0.22mg
2%

covered percent of daily need

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