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Please don't be tempted to skip the crumb topping. The texture contrast is so yummy! This is a
lovely dessert!
NO BAKE LEMON CHEESECAKE MOUSSE
Wow,
this was amazing…creamy, smooth mousse with what tastes like soft, buttery
graham crumbs on top. My husband raved about this dessert. Make and eat
on the same day for the best texture. To hurry up the chilling process, you can
place these in the freezer for an hour. This was over-the-top good…better
than ice cream, I think! It is rich so I found half a glass was plenty
for me as a serving!
Ingredients: 
sugar
1/4 cup powdered sweetener, sifted* (60 mL)
1 tbsp finely grated lemon rind (15 ml)
1 tbsp lemon juice (15 mL)
1 cup whipping cream (250 mL)
Topping:
1/4 cup
almond flour (60 mL)
1 tbsp powdered sweetener, sifted (15 mL)
1 tbsp butter, melted (15 mL)
Instructions:
In
food processor or blender, combine cream cheese, liquid sweetener, powdered sweetener,
lemon rind and lemon juice.
Using
either a food processor whipping assembly for cream or a small ice cold glass
bowl and cold beaters (as in a stand mixer), whip cream until stiff peaks form. Fold into cream cheese mixture in two steps. Place mixture in 4 small pretty glasses. Garnish each with some of the topping.
Topping: In nonstick
frying pan, over medium heat, toast almond flour until turning golden (keep
stirring as this can occur very quickly).
Stir in erythritol and butter.
Helpful
Hint: *Instead of sifting powdered sweetener to
remove lumps, you can grind it in a coffee bean grinder, which is what I
normally do.
Yield: 4 servings
1 serving
370.8
calories
6.9
g protein
36.9
g fat
0.2 g fiber
3.9
g net carbs
