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
