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Title : Lemon-Lime Poppy Seed Cheesecakes : Low Carb
link : Lemon-Lime Poppy Seed Cheesecakes : Low Carb

Lemon-Lime Poppy Seed Cheesecakes : Low Carb

Fancy trying something a little different? How about these tasty mini cheesecake pots! They are cooked in the oven and allowed to cool! I'm sure you will enjoy the fresh taste of lemon and lime and the creamy topping garnished with raspberries, poppy seeds and a sprig of mint ...

Ingredients

Serves Four
7g carb per serving
10 oz. (275g) cream cheese
½ cup (125ml) crème fraîche or sour cream
2 eggs
2 tbsp. erythritol
½ tsp vanilla extract
½ lemon, grated zest and juice
½ lime, grated zest and juice
2 tsp poppy seeds
Topping
1⁄3 cup (75ml) crème fraîche or sour cream
¼ tsp vanilla extract
½ tbsp. (5g) erythritol, preferably powdered
1⁄3 cup (75ml) fresh raspberries (optional)

½ tbsp. poppy seeds

Instructions

see here

Did you know, Raspberries, are a member of the rose family, and have a wonderfully intense, sweet taste, and many consider them to be the finest flavoured of all the berries.

Raspberries grow well in cool, damp climates, and the red varieties, such as Heritage and Malling Jewel, are the most commonly sold, though you can also find black, yellow and golden types.

They are an essential ingredient in the classic English dessert, Summer pudding, and their flavour combines well with that of other berries.

Availability:
Late June to early September. If you've got a garden or allotment, raspberries are quite easy to grow.

Choose the best:
Look for bright, evenly coloured and plump berries, with no mushy or mouldy examples. If you're buying a punnet, check that the underside isn't stained - that means the lower level of berries has been crushed.

Avoid raspberries with their hulls still attached; that indicates that they were picked before they were ripe, so their flavour will be tart.

Prepare it:
As raspberries are very delicate, try not to wash them unless absolutely necessary. Just pick off any bits of stalk or leaf. If they must be washed don't put them directly under the flow of the tap, as they'll disintegrate. Gently pat them dry with kitchen paper.

Store it:

Arrange them on a layer of kitchen paper on a plate, so that they don't crush each other, and store them in the fridge. Take them out of the fridge an hour before eating, so that they're at room temperature. They are best eaten on the same day they were bought or picked.

A variety of recipe ideas are within this blog, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan

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