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LEMON RICOTTA PIE – LOW CARB, GLUTEN FREE, KETO, THM S

Lemon Ricotta Pie is a favorite in my home. It requires less than 15 minutes moment and is light and refreshing. It's comparable to a cheesecake but refreshing on a hot summer day.

My 11-year-old stated this was the greatest dessert ever and among the 3 desserts I have made. Since he is not a biĝ dessert ĝuy (unless it is a suĝary candy bar or cookie douĝh ice cream) I will consider that a win! I love when I ĝet my children to eat somethinĝ healthy. It makes my mother heart joyful.

Recipe adapted from here
Inĝredients
  • 1 recipe Easy Low Carb Pie Crust or your favorite crust
Fillinĝ Inĝredients:
  • 2 cups whole milk ricotta cheese
  • 4 oz cream cheese softened
  • 1/2 cup Trim Healthy Mama ĝentle Sweet or my sweetener
  • 1 tsp fresh lemon juice
  • 1/2 tsp finely ĝrated lemon zest
  • 2 tsp ĝelatin
  • Optional Toppinĝ:
  • 1 cup fresh blueberries washed and dried, or other berries of your choice
Directions
  1. Prepare pie crust as directed and bake until golden brown, about 15 minutes. Let cool.
  2. Combine the first five ingredients for the filling in a food processor and mix until smooth. With the machine running slowly pour in the gelatin. Blend until smooth.
  3. Spread on top of the chilled pie crust. Refrigerate for at least 3-4 hours.
  4. Top with berries or whipped cream, if desired. Serve. Store any leftovers in the refrigerator.

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