Lemon Cloud - A Creamy Tofu Dessert

This pudding-like dessert is made with reduced-fat tofu. It's light as a feather and truly silken on the tongue. If you share my love for citrus flavored desserts, you might want to consider adding this recipe to your repertoire. The dessert starts with a really tart lemon curd. The curd is cooled to room temperature and then blended with a reduced-fat tofu to produce a creamy custard that's as easy on the eyes as it is smooth on the tongue. This is really easy to do and it has the makings of a great company dessert - especially when garnished with candied lemon peel.

Lemon Cloud

Ingredients:
Lemon Cloud:
1-1/2 cups granulated sugar
1/2 cup cornstarch
1/4 teaspoon salt
2-1/2 cups water
4 egg yolks
1 tablespoon butter
1 tablespoon fresh lemon zest
1/2 cup lemon juice
2 (12.3-oz.) packages reduced-fat silken tofu (i.e. Mori Nu)
Candied Lemon Zest:
2 lemons
3/4 cup water
1/2 cup granulated sugar

Directions:
1) To make lemon cloud, combine sugar, cornstarch and salt in a medium (2-quart) saucepan. Gradually add water and stir to combine. Cook over medium heat, stirring constantly, until mixture bubbles and thickens. Cook for 1 minute longer; remove from heat and set aside. Beat yolks in a small (1-cup) bowl; beat in 1/2 cup of cornstarch mixture. Stir back into saucepan. Cook over low heat, stirring constantly, for 2 minutes. Remove from heat; stir in butter and lemon zest and juice.. Allow to cool to room temperature, about 20 minutes. Place curd and tofu in jar of a blender or food processor; process until smooth. Spoon an equal potion of mixture into six (8-oz.) or eight (6-oz.) glass mugs or parfait glasses. Cover and refrigerate for at least 1 hour.
2) To make candied lemon zest, scrub lemons and remove zest in thin strips with a citrus zester. Place zest in a small (1-quart) saucepan, cover with water and bring to a simmer over medium-high heat. Reduce heat to low and simmer for 5 minutes. Drain. Combine sugar and water in the same saucepan; bring to a simmer over medium-high heat, stirring occasionally, to dissolve sugar. Add lemon zest, reduce heat to low and simmer until zest is just tender, about 8 minutes. Drain and set aside.
3) To serve, top each lemon cloud with a small amount of candied zest. Yield: 6 to 8 servings.