This is a very nice recipe idea from Julia McPhee, a fellow blogger, who lives in New Zealand. It's a 'low Carb lemon yoghurt cheesecake', and is a special dessert - for a special occasion! I'm sure you may have one coming soon, if not who needs an excuse to enjoy this low carb dessert?
2.5g carb per serving
1.5 - 2 cups cups Almond meal or almond flour
150 gms Butter (melted)
Juice and rind of 5 medium sized Lemons
2 cups cream
1 cup natural Greek yoghurt (full fat, unsweetened)
2 tsp Natvia (or sweetener of choice)
2 tbsp Gelatin powder
¼ cup boiling water
You will find the instructions here
Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it's wonderful combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well, when zested. A kitchen essential.