Prep Time: 15 minutes
Cook Time: 3 minutes
Yield: 6 servings, each containing ½ cup creamy lemon mixture and ¼ cup berry mixture.


Creamy Lemon Mixture:

  • 1 cup lowfat yogurt cheese, drained well for at least 2 days (must be made ahead)
  • 1-12 oz package Silken soft tofu, drained well (must be Silken)
  • 2 Tbsp honey
  • 1 tsp freshly squeezed lemon juice
  • 1 tsp finely grated lemon zest
  • ½ tsp real vanilla
  • Scant pinch sea salt

Berry Mixture:

  • 1 cup fresh or frozen blueberries
  • 1 cup sliced fresh or frozen strawberries, stems removed
  • 1 Tbsp freshly squeezed lemon juice
  • ½ tsp finely grated lemon zest
  • 1 tsp honey
  • ½ tsp arrowroot powder

To garnish:

  • Fresh blueberries and strawberry slices, optional
  • Fresh mint sprigs, optional


  1. Place all Creamy Lemon Mixture ingredients in a blender and blend until very smooth. Scrape down the sides of the blender, and blend for another 30 seconds. Scrape into a container, cover, and place in the refrigerator for at least 2 hours to chill and setup.
  2. Place all Berry Mixture ingredients in a small saucepan over medium high heat. Bring to a simmer, and allow to cook, stirring, until liquid thickens, but berries still retain their shape, about 2 to 3 minutes. Transfer to a container and refrigerate until ready to use.
  3. Serve in decorative glasses, such as martini or parfait glasses. In each glass, layer 1/8 cup berry mixture, then ¼ cup creamy lemon mixture, then 1/8 cup berry mixture again, and finally ¼ cup creamy lemon mixture. Repeat with remaining 5 glasses. If desired, garnish with fresh berries and/or fresh mint. Serve immediately.