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Lemon Cheesecake Mousse THM-S

Servings 4
Author Glenda Groff

Ingredients

Crumbs:

  • 1/3 cup almond flour
  • 2 tablespoons chopped walnuts
  • 1 tablespoon Brown Sugar Sweetener
  • 1/8 teaspoon cinnamon
  • 1 teaspoon butter melted

Mousse:

  • the juice of 1 lemon or 1/4 cup lemon juice
  • 1/2 cup non-fat Greek Yogurt
  • 8 ounces reduced fat cream cheese
  • 3 tablespoons THM Gentle Sweet
  • 1/8 teaspoon turmeric
  • 1/8 teaspoon xanthan gum
  • 1/2 cup heavy cream

Whipped cream for garnishing:

  • 1/3 cup heavy cream
  • 1 tiny spoon THM Stevia
  • pinch xanthan gum
  • 1/8 teaspoon vanilla

Instructions

  1. For Crumbs: combine all ingredients together until crumbly. Spoon crumbs into 4 individual dishes, reserving 1 tablespoon crumbs for garnishing. Set dishes aside.
  2. For Mousse: In mixer bowl, combine lemon juice, yogurt, cream cheese, Gentle Sweet, and tumeric. Mix until smooth. Add xanthum gum and cream. Whip until thickened. Spoon or pipe into serving dishes.
  3. For Whipped Cream: Whip ingredients together until thickened. Spoon on top of Lemon Mousse. Sprinkle with reserved crumbs. Serves 4.