• 7 ounces tofu
  • 2/3 cup cream cheese
  • 1/4 cup heavy cream
  • 1 tablespoon lemon juice
  • 1/2 teaspoon powdered gelatin, mixed with a few drops of water
  • 1 egg white
  • 3 tablespoons granulated sugar
  • 1 cup whipped cream
  • Blueberry sauce


  1. In a blender, add tofu, cream cheese, heavy cream, lemon juice and gelatin. Combine until well mixed.
  2. Pour through a mesh strainer into a mixing bowl.
  3. Whisk egg white and sugar to form a meringue. One at a time, fold meringue and whipped cream into the tofu mixture.
  4. Transfer mixture to a basket lined with cheesecloth.
  5. Place in fridge until solid, at least two hours to overnight.
  6. Serve garnished with blueberry sauce.