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?
Would this work with pure lemon extract? I have no lemons on hand right now.
ReplyDeleteWin, win - two different recipes, with some of my favourite ingredients, using up both parts of the egg to stay on plan. Thanks! Looking forward to making these.
ReplyDelete