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Lemon and Yogurt Dessert

Kitchen tools

Mixer

Ingredients

Lemon:
Double cream:
Erythritol:
Greek yogurt:

4 units
7 oz. / 200 gr.
1 oz / 25 gr.
4.5 oz. / 125 gr.

Instructions

1. Obtain the juice from the lemons and the zest from one of them.
2. In a container, whip the cream until stiff peaks form.
3. Add the yogurt, lemon juice and zest, and mix well.
4. Transfer the preparation to a mold and refrigerate for a couple of hours.

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