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<blockquote data-quote="TriciaWs" data-source="post: 2518221" data-attributes="member: 475901"><p>Just making a low carb cheesecake as an alternative to my usual low carb chocolate mousse for buffets.</p><p>I decided not to use the almond/butter base but went for a layer of stewed rhubarb sweetened with erythritol instead - topped with a mix of full fat cream cheese, greek yogurt, double cream, lemon zest (unwaxed organic lemon), a little sweetener and vanilla.</p><p></p><p>I'd use the ground almond base if taking it somewhere people would be eating off plates. Just ground almonds, some melted butter, maybe a little flavouring such as cinnamon or ginger, and treat it like a biscuit crumb base.</p></blockquote><p></p>
[QUOTE="TriciaWs, post: 2518221, member: 475901"] Just making a low carb cheesecake as an alternative to my usual low carb chocolate mousse for buffets. I decided not to use the almond/butter base but went for a layer of stewed rhubarb sweetened with erythritol instead - topped with a mix of full fat cream cheese, greek yogurt, double cream, lemon zest (unwaxed organic lemon), a little sweetener and vanilla. I'd use the ground almond base if taking it somewhere people would be eating off plates. Just ground almonds, some melted butter, maybe a little flavouring such as cinnamon or ginger, and treat it like a biscuit crumb base. [/QUOTE]
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