Lemon Meringue Tofu Square

Ingredients:

1/2 cup honey

12 ounces firm silken tofu, drained and patted dry

¼ tsp turmeric

⅛ tsp salt

¼ tsp vanilla

Juice from 2 lemons

Zest from 2 lemons

Coconut milk whipped cream

Blueberries

Instructions:

1. Blend all ingredients together in a blender on high and until smooth

2. Pour into cupcake liners

3. Freeze for 2h

4. Top with coconut whipped cream, lemon zest & blueberries ( or anything else you think would be good!!)

5. Store the rest in the freezer until ready to eat