https://www.lifestylefood.com.au/recipes/23871/de-constructed-lemon-cheesecake

LifestyleFOOD.com.au

by Weigh It Up

Ingredients

  • ½ teaspoon lemon zest

  • 250g low fat cottage cheese

  • 2/3 cup low fat Greek yoghurt

  • 2 tablespoons lemon juice

  • 3 tablespoons Natvia

  • ¼ cup (40g) dark chocolate

  • ¼ cup (20g) almond meal

  • 2/3 cup puffed rice

  • ½ cup blueberries (fresh or frozen)

Method

  • 1.

    Zest lemon and spread out on a board to dry, or place in a 200°C oven for 5 minutes.. Best to do this a few hours before serving.

  • 2.

    Blend cheese, yoghurt and lemon juice until smooth and set aside

  • 3.

    Place Natvia in a small saucepan with ½ teaspoon water and heat, stirring gently, until dissolved. Scrape down any crystals that form on the sides.

  • 4.

    Slowly add dissolved Natvia to cheese mixture and whisk until smooth, then chill until ready to use.

  • 5.

    Blitz chocolate, almond meal and ¼ tsp of lemon zest to a rough crumb. Add puffed rice and blitz again. Don't over-blitz, you still want some texture.

  • 6.

    Place 2 tbs of crumb into the bottom of each of four glasses and top with 3 tbs of cheese mixture.

  • 7.

    Reserve 2 tsp of crumb, and divide the remaining between the glasses, finishing with the remaining cream cheese.

  • 8.

    Top with blueberries, 2 tsp of crumb and ¼ tsp lemon zest.

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