LEMON CHEESECAKE POTS These little pots of heaven are so simple to make. No baking and no whisking, just a little stir and you’ve created one light and tasty dessert. Perfect for Summers on the terrace post-bbq, the zingy lemon is a great palate cleanser. LEMON CHEESECAKE POTS Recipe by: The Fit Foodie SERVES: 2 INGREDIENTS: For the crust ½ cup gluten-free oats 1 tablespoon lemon juice 1 tsp honey or rice malt syrup For the Cheesecake 1 ½ cups plain greek yoghurt* 1 tablespoon honey or Natvia (stevia) ½ tsp xanthan gum (optional) juice of ½ lemon Garnish 1 slice of lemon, cut in half METHOD: In a blender, pulse the oats to a flour. Add the flour to a bowl and add the sweetner of choice and lemon juice. Press mixture into the base of two glass jars. In a bowl or jug, add the yoghurt, lemon juice and sweetener of choice. Sprinkle over the xanthan gum if using – this makes for a thicker more ‘cheesecake’ like texture. Mix the yoghurt mixture with a spoon until well combined then pour into class jars Chill for 1 hour before garnishing with a slice of lemon, and enjoy. Tip: *Substitute plain goats milk yoghurt or blended silken tofu (dairy free) if you prefer. Don’t opt for a store-bought lemon yoghurt – they’re likely to be packed with sugar. Add a tablespoon of walnuts to the oats before processing for some body-loving fatty acids.
Posted on: Sat, 17 Jan 2015 05:36:00 +0000