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- Creamy Lemon Pots
Ingredients
- 250g cream cheese, softened
- 250ml thickened cream
- ¼ cup powdered erythritol or monk fruit sweetener (adjust to taste)
- 2 tbsp fresh lemon juice
- Zest of 1 lemon, plus extra for garnish
- 1 tsp vanilla extract
- Pinch of salt
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Method
- Beat the cream cheese until smooth and creamy.
- Add the sweetener, lemon juice, lemon zest, vanilla and salt. Beat until well combined.
- In a separate bowl, whip the cream until soft peaks form.
- Gently fold the whipped cream into the lemon mixture until light and fluffy.
- Spoon into serving glasses.
- Refrigerate for at least 2 hours until chilled and slightly firm.
