1 tablespoon plus 1 teaspoon lemon zest, divided

¼ cup fresh lemon juice 

¼ cup maple syrup* 

1 (16-ounce) package of silken tofu 

½ cup raspberries (feel free to substitute with other berries) 

½ cup blackberries (feel free to substitute with other berries) 

Optional: slivered/chopped nuts (walnuts, almonds, etc.) 

Add 1 tablespoon lemon zest, lemon juice, maple syrup, and silken tofu to a blender or food processor and blend until smooth. Divide this lemon cream among four bowls or serving glasses. Top each serving with berries and the reserved 1 teaspoon lemon zest. An optional topping is slivered or chopped nuts. Serve immediately or store in the fridge covered for up to three days. 

*You could use honey instead of maple syrup. If the lemon cream is not sweet enough for you, feel free to add a touch more sweetener.