Pots of Lemon Cheesecake

Pots of Lemon Cheesecake

Pots of Lemon Cheesecake

 You may make a nice and light dessert with only a little stirring and no baking or whisking. The zingy lemon is a terrific palette cleanser and is ideal for summer evenings on the patio after a barbecue.

Components of the crust

Oats without gluten, 1/2 cup
one teaspoon of lemon juice
Honey or rice malt syrup, 1 teaspoon
The cheesecake’s sake

One spoonful of honey or Natvia to 1 1/2 cups of plain Greek yogurt (stevia)
Juice from half a lemon and 1/2 tsp. xanthan gum, optional.

1 lemon slice, sliced in half.

The oats should be blended into a flour.
Lemon juice and your preferred sweetener should be added to a bowl along with the flour.
In two glass jars, press mixture into the bottoms.
Yogurt, lemon juice, and your preferred sweetener should be combined in a basin or container.
If using, sprinkle the xanthan gum on top; this creates a thicker, more “cheesecake”-like texture.
Pour the yoghurt mixture into the class jars after well mixing with a spoon.

After chilling for an hour, top with a lemon slice and enjoy.

Lemon is a member of the citrus fruit family, along with orange, tangerine, grapefruit, and others. It is affordable, accessible, and adaptable. When it comes to your health, it is extremely helpful. This yellow fruit also has additional vitamins (including vitamin B and riboflavin) and minerals like potassium, calcium, phosphorus, and magnesium in addition to vitamin C. Lemon also includes carbs and proteins.