Spring has made her solid commitment to Michigan and with the warming weather comes a desire for lighter foods. This is a entree that gives a light but satisfying protein base for breakfast, snack or dessert. It can please a crowd of guests with varying diets ( vegan and gluten free included). I like to serve this with gluten free scones, croissants or bagels.
LEMON-TOFU PARFAITS (3-4 servings)
1/2# soft tofu
1 large lemon - zest & juice ( about ¼ C +)
1 Tbsp melted coconut oil or melted butter
3 Tbsp maple syrup
A titch of salt / a small shake
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Blend tofu, lemon juice and zest in the blender until smooth.
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Add melted oil or butter and syrup and blend again.
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Taste and add a shake of salt if desired
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Chill and serve in a pretty practical goblet with layers of seasonal fresh fruit or a fruit salad. ( I love solo fruits - blueberries, strawberries, raspberries, peaches or a fruit salad with a drizzle of fresh lemon juice and a little squeeze of honey, to blend the flavors.)
Enjoy, Kathleen.