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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.
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