Cocoa & Cherry Biscuits, Meyer Lemon Curd, Meyer Lemon & Thyme Marmalade

The title is rather long I know.  I had a bunch of Meyer lemons I needed to do something with this weekend so I made the curd and marmalade.  But then I realized that I needed something to have them with, so I went ahead and made the Cocoa Biscuits.  Though really, I think I can just eat lemon curd on its own by the spoonful ;)

Cy has finals this week, so I figured these would make great high protein snacks.  The Cocoa biscuits are gluten-free and made from almond meal with a little bit of cocoa and some cherries thrown in for good measure.  It makes for a good contrast with all the lemon condiments.

Lemon curd is one of my all time favorites, but I always assumed that the luscious consistency came from all the butter.  However, I am happy to announce that it doesn't have to.  I based my recipe off of this one.  It uses very little sugar and absolutely no butter.  And similarly for the Marmalade, I don't know if it was because my meyer lemons were not too tart, I found that I did not have to add too much honey to make it.

Tofu Dessert Part 1: Wannabe Meyer Lemon Cheesecake

This is an incredibly easy dessert you can pretty much whip up in no time.  Although I've titled it as a Cheesecake, let me just tell you ahead of time that it's better to think of this as something more like a Cheesecake flavored custard or Blanc Mange.  Whatever you call it, I love it.

And no, it's no true cheesecake, but it's really amazing how you can achieve that sort of flavor out of four simple ingredients unrelated to dairy.  Just tofu, miso, lemon, and honey....yes that's right, miso.  The combinations of tofu and miso actually give that cheesy sort of flavor and no, you won't taste the miso. I understand that the sound of these ingredients in a dessert may turn some people off, but to those people I have to say, please give it a chance!  

Even if you don't consider this a cheesecake, I think that as a standalone dessert, this is really quite delicious. With a silky mouthfeel, and refreshing flavor, it's a perfect light end to a meal.

You can use a regular lemon, but I have a bunch of these beautiful Meyer lemons from the farmer's market to go through, so I incorporated them into the recipe.

Now on to the recipe...