Lemon “Cream” with Fresh Raspberries

Combine 3 teaspoons (1 tablespoon) of the lemon zest, lemon juice, 1/2 cup agave nectar, and tofu in a blender. Puree until smooth, scraping down sides of the blender with a rubber spatula as necessary.

In a small bowl, mash 1 cup of the raspberries with the remaining 2 teaspoons agave nectar. Gently mix in the remaining raspberries.

Divide 2/3 of the lemon cream evenly among four bowls or serving glasses. Spoon raspberry mixture over cream, then top with the remaining 1/3 of the cream and sprinkle with remaining 1 teaspoon lemon zest.

Note: I used Jah-Yuhn Nah Lah silken tofu brand, sold at Korean markets.