Saturday, February 14, 2015

NO BAKE LEMON CHEESECAKE MOUSSE




NO BAKE LEMON CHEESECAKE MOUSSE

Wow, this was amazing…creamy, smooth mousse with what tastes like soft, buttery graham crumbs on top. My husband raved about this dessert.  Make and eat on the same day for the best texture. To hurry up the chilling process, you can place these in the freezer for an hour.  This was over-the-top good…better than ice cream, I think!  It is rich so I found half a glass was plenty for me as a serving!

8 oz regular cream cheese, softened (250 g)
Liquid sweetener (sucralose or stevia) to equal 1/cup (125 mL)
  sugar
1/cup powdered erythritol, sifted* (60 mL)
1 tbsp finely grated lemon rind (15 ml)
1 tbsp lemon juice (15 mL)
1 cup whipping cream (250 mL)
Topping:
1/cup almond flour (60 mL)
1 tbsp powdered erythritol, sifted (15 mL)
1 tbsp butter, melted (15 mL)

In food processor or blender, combine cream cheese, liquid sweetener, erythritol, lemon rind and lemon juice.

Using either a food processor whipping assembly for cream or a small ice cold glass bowl and cold beaters (as in a stand mixer), whip cream until stiff peaks form.  Fold into cream cheese mixture in two steps.  Place mixture in 4 small pretty glasses.  Garnish each with some of the topping.

Topping:  In nonstick frying pan, over medium heat, toast almond flour until turning golden (keep stirring as this can occur very quickly).  Stir in erythritol and butter.

Helpful Hint:  *Instead of sifting powdered erythritol to remove lumps, you can grind it in a coffee bean grinder, which is what I normally do.

Yield:  4 servings
1 serving
370.8 calories
6.9 g protein
36.9 g fat
0.2 g fiber
3.9 g net carbs

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