Ingredients
Crust:
250
ml
almond flour
125
ml
desiccated coconut
60
ml
butter
, melted
Filling:
500
ml
LANCEWOOD® Double Cream Yoghurt
250
ml
LANCEWOOD® Creamed Smooth Cottage Cheese
or Low Fat Smooth Cottage Cheese
125
ml
xylitol
30
ml
lemon juice
5
ml
vanilla essence
25
ml
gelatine powder
, dissolved in 60 ml of water
To finish:
edible flower petals
Method
Crust:
1. Preheat the oven to 180°C.
2. Mix the ingredients for the crust together and press into the bottom of a 20 cm in diameter springform pan.
3. Bake for 10 minutes. Leave to cool.
Filling:
1. Beat the yoghurt, cottage cheese, xylitol, lemon juice and vanilla together.
2. Melt the gelatine for 15 – 20 seconds in the microwave but do not allow to boil.
3. Pour into the yoghurt mixture in a thin stream while beating continuously.
4. Pour into the prepared crust and refrigerate for at least 2 hours or until set.
5. Decorate with fresh flowers.
