Lemon cream I often fantasize about desserts, imagining whimsical, colorful concoctions.

Ingredients

YIELD: ABOUT 1½ CUPS

1½ cups firm silken tofu,

well drained

1 cup powdered sugar

2 tablespoons lemon juice

1 tablespoon finely grated

lemon peel

1½ teaspoons lemon extract

1 teaspoon vanilla extract

Method 

Combine all the ingredients in a food processor or blender and process until very smooth and creamy.

Refrigerate for 2 to 12 hours prior to serving.

Store leftover crème in a sealed container in the refrigerator.