Yoghurt lemon cheese cake/panna cotta filling with almond pistachio fudge


This is a really nice, easy to make, sugar free and low carb as well as somewhat calorie restricted.

(10 portions or so)
So for the panna cotta/ cheese cake filling.
Grate the zest of one whole organic lemon. Transfer the zest to a bole together with a 1 kg container with Greek yoghurt and blend together. In the mean time squeeze the juice out of the whole lemon and add to a pot together with the lemon zest (extra orange zest could be nice too) and 1/2 dl water and let boil. Sweeten the lemon blend with stevia.
Pour one and a half envelop of gelatin powder (14 gram, about 1.5 Tbsp) in a small cup and add a little cold water (to cover) and let it soak/ soften. Remove the lemon juice from heating and whisk/stir in the softened gelatin mush, make sure that the gelatin dissolves. Stir for a while.
Scoop out a 1L greek yoghurt container into a big bole, sprinkle with some erythritol if you like. Use an electric whisk (thats what I used) and mix while carefully pouring the hot lemon mixture into the yoghurt, mixing thoroughly. Immediately pour the yoghurt lemon mix back into the bucket (if all fits). Put the lid on and let sit in the refrigerator for a few hours. As soon as the gelatin starts cooling you don’t want to do any more mixing or moving the bucket, this will deform the gelatins structure and will ruing the panna cotta texture. You can probably add up to 2 or 3 Tbsp of gelatin to this mixture, depending on the texture you want to achieve. With 1.5 Tbsp the pannacotta becomes creamy and just slightly stiff. I will try 2 Tbsp next time.

You can also make this by chopping the lemon so that there is pieces of lemon in the mixture together with the juice, and cook until sweet (there is a lot of pectin in the white part of the citrus peal, which is good for your gut flora). It is also nice to add some licorice powder to the lemon blend (at the end of cooking). Though licorice keeps the cortisol in the body active for longer so you don’t what to eat the licorice too late in the evening as it may keep you awake longer. Licorice saves your adrenal glands from burn out/producing excess amounts of cortisol in chronic periods of stress.

(5 portions)
No bake, almond, pistachio fudge.
I added about 1 Tbsp of almond butter to a small bole together with one raw egg, 2 Tbsp whey protein powder, 1-2 Tbsp flax flour and stevia and mixed it together to a sticky dough. Add more protein powder to make it stickier and more flax flour to thicken. Add a little more sweetener then you initially feel needed, the dough kind of swallows it up.. I added erythritol at the end to regulars final sweetness. I also added a pinch of cardamom. Put in the fridge for an hour or less.
Chop up (coarsely) about one hand full raw almonds and pistachios and add to a dry pan. Roast at medium temp. Half way through add 2 Tbsp grated coconut. When golden brown set a side to closer to serving time.
Blend in the roasted nut, coconut mix (not that thoroughly) and serve with a large scoop of yoghurt lemon cheese cake filling. Grate some lemon zest over to make it even prettier or a few blueberries.

P.s. If you don’t have almond butter peanut butter may work or maybe grated almonds with a little coconut oil. Flax flour can be made at home in a coffee grinder or magic bullet type blender (golden flax seeds preferred).


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