Lemony cheesecakes

Lemony cheesecakes

By
From
OMG! I Can Eat That?
Serves
4
Photographer
Mark Roper

Again sticking with the small-serving theory, these dollops of lemony cream will satisfy a sweet tooth at the end of a meal.

Ingredients

Quantity Ingredient
250g light ricotta
250g light cream cheese
1 lemon, juiced and zested
4 teaspoons coconut sugar
2 teaspoons unsalted butter
100g almond meal

Method

  1. Whip the ricotta, cream cheese, lemon juice, lemon zest and 2 teaspoons of the coconut sugar together until well combined.
  2. Melt the butter and combine with the almond meal and the remaining coconut sugar.
  3. Spoon some of the almond meal mix into the bottom of a cocktail glass. Then add some of the cheese mix. Refrigerate until ready to serve.
Tags:
OMG I Can Eat That
Jane
Kennedy
health
diet
low-fat
low fat
healthy
nutritional
weightloss
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