Lemon Cream Dessert Directions:
-
In a bowl, whisk together the eggs, egg yolks, and 60 g sweetener until fully combined.
-
Add lemon zest and lemon juice to the mixture and stir until smooth.
-
Transfer to a saucepan over medium-low heat, stirring constantly until thickened.
-
Stir in the light butter until fully melted. Remove from heat, cover with plastic wrap, and let cool.
-
Crush the light biscuits into fine crumbs for the dessert base.
-
In another bowl, beat light cream cheese with 60 g sweetener until creamy.
-
Once the lemon cream has cooled, stir gently with a spatula.
-
Mix 2 tablespoons of lemon cream into the cream cheese mixture.
-
Add light whipping cream and whip until a fluffy texture is achieved.
-
Layer the dessert: biscuit crumb base, lemon cream, whipped cream, and a final touch of lemon cream.
WW Points Calculation:
Lemon zest and juice: 0 points
Truvia (120 g total): 0 points
Eggs (3 whole + 2 yolks): 0 points
Light butter (60 g): 8 points
Light biscuits (120 g): 14 points
Light cream cheese (300 g): 18 points
Lemon cream (2 tbsp): 2 points
Light whipping cream (300 ml): 18 points
Total Points: 60
Servings: 10
Per Serving: 6 points
Nutrition Information:
Calories: 210
Fat: 13g
Protein: 6g
Carbohydrates: 14g
Sugar: 6g
Sodium: 140mg
I'm waiting for your comments! Enjoy!
