Lemon CheesecakeThe lemon cream is fabulous on toast, if you get bread Dukan. Just Cook the custard a little less and refrigerate until you are ready to use. I made this the other night, when we had the lemon chicken. I asked Tom if he liked it and he thought it was delicious. I told him it was one of my Dukan diet recipes, and he was shocked! I hope you enjoy it as much as he did!
LEMON CHEESECAKE
juice and zest of 1 lemon (or about 1/3 cup)
¾ Cup sweetener
3 Eggs
2 Cups fat free cream cheese
3 Cups fat free cream safe
1/2 t vanilla
1 sweetener t
Whisk together first three ingredients. In a double boiler (or a meeting of bowl over a saucepan of simmering water), continually whisk ingredients until it thickens, about 3-5 minutes. Stir continuously, or you'll have scrambled eggs! Once thickened, remove from the heat and stir the cheese cream. Pour into two small ramekins and set aside. Mix the cream safe, vanilla and softer in a small bowl and pour half of the mixture on the two ramekins of custard. Bake at 350 for 10 minutes. Let cool and refrigerate at least a few hours or overnight.
2 Portions
Diet Dûkan pure protein recipes
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