Lemon Cheesecake Mousse (no bake)
*** This can be made with artificial sweetener ***
Ingredients:
8 oz. cream cheese (softened)
1/2 cup sugar ( or sweetener of choice)
1/4 cup confectioner's sugar (powdered)
1 tbsp finely grated lemon rind
1 to 2 tsp lemon juice
1 cup whipping cream
1/2 cup sugar ( or sweetener of choice)
1/4 cup confectioner's sugar (powdered)
1 tbsp finely grated lemon rind
1 to 2 tsp lemon juice
1 cup whipping cream
Topping:
1/4 cup almond flour
1 tbsp confectioner's sugar (powdered)
1 tbsp melted butter
1/4 cup almond flour
1 tbsp confectioner's sugar (powdered)
1 tbsp melted butter
In a food processor or blender:
Combine cream cheese, sweetener, lemon rind and lemon juice until smooth.
Combine cream cheese, sweetener, lemon rind and lemon juice until smooth.
In another bowl:
Whip cream until stiff peaks form. Fold into cream cheese mixture.
Whip cream until stiff peaks form. Fold into cream cheese mixture.
Topping:
In frying pan, over medium heat, toast almond flour until turning golden (keep stirring as this can happen very quickly. Stir in sweetener and butter.
In frying pan, over medium heat, toast almond flour until turning golden (keep stirring as this can happen very quickly. Stir in sweetener and butter.
Place mixture into glasses. Garnish by sprinkling topping on each glass. Refrigerate until serving.
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