- 1 tbsp lemon zest
- 1/4 cup Tea with fresh lemon juice
- 1/2 cup tea honey
- 350 gr. tofu (soy milk cheese)
- 1 cup tea of fresh blueberries
Put the lemon zest and juice, honey and tofu in a blender and mix.
Mash the ingredients until smooth, scraping the sides of the blender with a fork, so you do not have any losses.
Divide the lemon cream evenly into four bowls or serving glasses. Garnish each portion with blueberries and a little lemon zest. Serve immediately or refrigerate.