I’ve used my new favourite dessert ingredient in these syn free creamy lemon pots. It makes a silken textured dessert that is to die for with none of the slightly sour notes you get from yogurt or quark based desserts. The surprising thing is that for something that tastes so creamy it is high in protein, low in fat, dairy free and gluten free.
What is this miracle ingredient I hear you cry?
It’s Silken Tofu. Now no, all you carnivores, don’t go running off! While tofu is frequently used in vegan recipes you don’t have to be vegan to appreciate it’s finer qualities. Did I mention it’s creamy? It is you know. There are two types of tofu the regular firm tofu which tends to be used as a protein in vegetarian savoury dishes and then there’s silken tofu, and it’s silken tofu you need for this recipe. Silken tofu is undrained and unpressed tofu which comes in soft, medium firm, firm and extra-firm but even the extra firm is still soft when compared to regular tofu. It has the highest water content of all types of tofu and is made by coagulating soy milk without curdling it. The tofu comes in a a carton and to use just slit the top of the carton and tip it out. It will look like a rather delicate block with the texture of set custard. There may be a little liquid in the carton, just drain this off and you are set to go. Before you dismiss eating tofu I urge you to give it a try in a dessert recipe, I honestly think you will be pleasantly surprised. If you were to serve this to someone who didn’t know what was in it I doubt they would be able to tell you that it is tofu, I think they’d probably guess at cream of some sort.
I topped these syn free creamy lemon pots with with frozen raspberries. I would have used fresh but I didn’t have any to hand and I desperately wanted to get these little darlings photographed so I could share my new discovery with you all. So next time you are out shopping, venture into that aisle which has the strange ingredients in and pop a carton of silken tofu into your shopping trolley, I guarantee you won’t be disappointed.
- 1 carton of silken tofu (mine was a 349g block)
- 2 tablespoons of lemon juice
- Sweetener of choice to taste (See note)
- The grated zest of a lemon
- Small punnet of raspberries to decorate the top
- Drain the tofu and put it into a basin.
- Use a stick blender to blend the tofu till it is soft and creamy (only takes about 30 seconds).
- Add the lemon juice and mix well.
- Add sweetener, begin with 2 tablespoons then taste. Add more if needed.
- Stir through most of the lemon zest though save a little back to decorate the tops of the lemon pots.
- Divide between 4 ramekins.
- Decorate the tops with raspberries and the reserved lemon zest.