Lemon Cinnamon Cheesecake pudding: (S)
250 grams low fat cream cheese
a couple of squirts of lemon juice (bottle is fine)
2 tsp Natvia
pinch of celtic sea salt
1 tsp vanilla
1/4 c. cream whipped cream
1 tsp Glucommanon powder
1/2 c. cream
1/2 tsp natvia
1/2 t. vanilla OR
A generous squirt of the store bought low fat ' chipmunk cream' as it is known in our home (aerosol whipped cream)
Firstly whip the cream and set aside in another bowl.
Next cut up cream cheese and put into the mixer bowl
Add all the other ingredients (not the topping) and start to beat the mixture up
Keep beating until smooth
Add the cream and stir
Taste for sweetness and add more stevia or Natvia if needed.
Put into a bowl and add topping, either of the above
Place in fridge if you want a chilled version but we rarely wait.
Tonight while typing this up I have been eating a chocolate version which is lovely too