Lemon Blueberry Custard

 

The recipe is from the "What The Health" cookbook

This summery sweet treat tastes best fresh out of the refrigerator after a day spent at the beach. It’s cool, tangy, refreshing—and offers a kick of protein too! The combination of antioxidant rich blueberries, lemon-y fresh vitamin C, and protein-packed tofu offers a triple threat for cell repair after soaking up the sun. Garnish with a sprig of fresh mint or rosemary for a fancy touch.

Ingredients:

1 12 oz. package silken soft tofu
2 tsp lemon juice
1/2 tsp lemon zest
1/4 cup blueberries (fresh, or frozen and thawed first)
4 pitted medjool dates

Directions

Soak the pitted dates by putting them in a small bowl and putting boiled water over them—just enough to almost cover them. Cover and soak for about 10 minutes, until soft. Drain liquid from dates. Add softened dates, along with the rest of the ingredients to your blender. Blend until smooth. Use a spatula to spoon mixture into a bowl, cover, and place in the refrigerator for at least 30 minutes in order to serve cold.

Makes 1-2 servings

Lemon Blueberry Custard
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Ingredients

  • 1 12 oz. package silken soft tofu
  • 2 tsp lemon juice
  • 1/2 tsp lemon zest
  • 1/4 cup blueberries (fresh, or frozen and thawed first)
  • 4 pitted medjool dates

Instructions

  1. Soak the pitted dates by putting them in a small bowl and putting boiled water over them—just enough to almost cover them.
  2. Cover and soak for about 10 minutes, until soft.
  3. Drain liquid from dates.
  4. Add softened dates, along with the rest of the ingredients to your blender.
  5. Blend until smooth.
  6. Use a spatula to spoon mixture into a bowl, cover, and place in the refrigerator for at least 30 minutes in order to serve cold.
6.8
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