Lemon Cream Recipe
A sweet lemon cream perfect on top of carrot cake or your favorite cake, muffin, or tea bread creation.
Ingredients
- 1 (12.3 ounce) package firm Silken tofu
- 8 ounces cream cheese (I use dairy-free Vegan Gourmet Cream Cheese)
- 1/3 cup honey
- 1/3 cup pure maple syrup
- 1 tablespoon lemon zest
- 1/4 teaspoon lemon extract
- 1/2 teaspoon vanilla extract
Directions
- In a blender or food processor, combine all ingredients and puree until creamy smooth.
- Refrigerate until an hour before serving
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 268g | |
| Recipe makes 3 servings | |
| Calories 542 | |
| Calories from Fat 256 | 47% |
| Total Fat 29.1g | 36% |
| Saturated Fat 15.08g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 83mg | 28% |
| Sodium 289mg | 12% |
| Potassium 427mg | 12% |
| Total Carbs 61.36g | 16% |
| Dietary Fiber 0.4g | 1% |
| Sugars 56.35g | 38% |
| Protein 12.65g | 20% |
