Lemon Creams With Blackberries Food

LEMON CREAM WITH BLACKBERRIES

Steps:

• Combine 2 1/2 teaspoons of the lemon zest, lemon juice, honey, and tofu in a blender.
• Puree ingredients until smooth, scraping down sides of blender with rubber spatula as necessary.
• Divide lemon cream evenly among four bowls or serving glasses. Garnish each portion with blackberries and reserved lemon zest. Serve immediately or refrigerate.

LEMON CREAM WITH BLACKBERRIES

Steps:

• 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. Refrigerate, covered, if not serving immediately.
• To serve, divide lemon cream evenly among 4 bowls or serving glasses. Top each serving with blackberries and remaining 1/2 teaspoon lemon zest.
• Nutrition Information
• (Per Serving)
• Calories: 180
• Saturated Fat: 0g
• Unsaturated Fat: .1g
• Cholesterol: 0mg
• Carbohydrates: 41g
• Protein: 4.4g
• Sodium: 2.3mg
• Fiber: 2.4g

FROZEN MEYER LEMON CREAM WITH BLACKBERRY SAUCE

Steps:

• Whisk 1/2 cup sugar, 5 tablespoons lemon juice, egg yolks, and corn syrup in small metal bowl to blend. Set bowl over saucepan of boiling water; whisk until mixture is thick and fluffy and thermometer inserted into mixture registers 180°F, about 3 minutes. Place bowl with yolk mixture over larger bowl filled with ice and water until mixture is cool, stirring occasionally, about 8 minutes.
• Meanwhile, using electric mixer, beat cream, 1 1/2 teaspoons lemon peel, and 1 tablespoon sugar in medium bowl until stiff peaks form. Fold cooled yolk mixture into cream in 3 additions. Cover and freeze until firm, about 4 hours.
• Mix berries and any accumulated juices, remaining 1 tablespoon sugar, 1 1/2 teaspoons lemon juice, and 1/4 teaspoon lemon peel in small bowl; let stand 10 minutes. Coarsely mash half of berries in bowl to thicken juices. Scoop lemon cream into small bowls. Top each with 1 rounded tablespoon berry sauce and serve.

BLACKBERRY LEMON MUFFINS

Steps:

• Preheat oven to 375°. In a large bowl, whisk the first five ingredients. In another bowl, whisk eggs, milk, melted butter and lemon juice until blended. Add to flour mixture; stir just until moistened. Fold in blackberries., Fill greased or foil-lined muffin cups three-fourths full. Bake 15-18 minutes or until a toothpick inserted in center comes out clean. Cool 5 minutes before removing from pan to a wire rack., In a small bowl, mix confectioners' sugar, melted butter and enough lemon juice to reach desired consistency. Drizzle over warm muffins. If desired, sprinkle with lemon zest.

LEMON CREAM CHEESE PIE WITH BERRIES

Steps:

• Beat the cream cheese until fluffy Slowly pour the condensed milk into the cream cheese as you continue beating.
• Beat until smooth Whisk in lemon juice, lemon zest and vanilla.
• Pour into prebaked 8 inch crust Puree 1/3 cup of the berries Drizzle on top of prepared pie Run a knife throughout the pie to make a swirl effect.
• Refrigerate for 3-4 hours .
• To serve, top with remaining berries.