Dairy-Free Lemon Mousse with Fresh Berries

Preparation info

  • Difficulty


  • Serves


    (½-cup servings)

Appears in

Welcome to Claire's: 35 Years of Recipes and Reflections from the Landmark Vegetarian Restaurant

Welcome to Claire's

By Claire Criscuolo

Published 2014

  • About

“Creamy and rich, smooth and delicious” is how our customers at Claire’s Corner Copia describe this wonderful dessert. “Quick and easy” are the words you’ll add. And the bright lemon flavor is a perfect way to celebrate spring and Earth Day.


  • ¼ cup organic granulated sugar
  • ½ cup organic soy milk
  • 2 tablespoons cornstarch
  • Finely grated zest from 1 organic lemon
  • 3 tablespoons fresh lemon juice (from about 1 lemon)
  • 1 12-ounce package plain silken organic tofu, drained
  • ½ pint organic raspberries
  • Honey for drizzling


Measure the sugar, soy milk, and cornstarch into a small pot and whisk well to mix. Place over a low-medium heat for a few minutes, whisking constantly, until it thickens. Remove from the heat and whisk in the lemon zest and lemon juice. Place the tofu in a blender cup. Add the thickened soy milk mixture, using a rubber spatula to scrape the pot. Cover and blend on high speed for 15 seconds or until smooth, stopping to scrape the sides as needed. Turn into dessert cups, using a rubber spatula to scrape the sides of the blender cup. Serve warm or refrigerate to chill before serving. To serve, scatter raspberries over the top and drizzle with honey.