Saturday, August 23, 2014

lemon pudding - a recipe

Lemon Pudding
125g butter, softened
250g cream cheese
2/3c xylitol
8 egg yolks
1 1/2c almond meal
zest and juice of 1 lemon

Cream butter, cream cheese and xylitol in bowl.
Add egg yolks, almond meal and zest and juice of 1 lemon.
Stir until well combined.
Pour into a greased baking dish.
Bake at 160degC for 1 hour or until set and golden on top.

Serve with your favorite frosting or whipped cream sweetened with stevia.

For all the Trim Healthy Mamas out there, this recipe is a THM S.
This is a lovely recipe to use the egg yolks up when you make Apple Cinnamon Baked Oatmeal.

What do you make with your extra egg yolks?

1 comment:

  1. Would this work with pure lemon extract? I have no lemons on hand right now.


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