Tuesday, December 13, 2011

Lemon Curd Cheesecake Bites

From Kristi’s Kitchen

Cheesecake Ingredients:

2 -8oz. packages organic cream cheese, softened
1/2 cup xylitol
1/2 tsp. lemon extract
1/2 tsp. sea salt
2 organic eggs


-350 degree oven
-Beat all ingredients until smooth
-Line 48 mini muffin tins with paper liners
-Pour 3/4 full
-Bake for 12 minutes
-Let set on rack or plate until completely cooled

Lemon Curd Ingredients:

6 organic egg yolks
3 tbsp. raw organic honey OR coconut nectar
4 organic lemons, zested and juiced
1 stick organic unsalted butter


-Combine ingredients – except butter – over double boiler
-Whisk constantly for 10 minutes until curd doubles in size and thickens
-Pull off the heat and stir in butter ¼ at a time until well incorporated
-Bring to room temperature and store in the refrigerator until completely chilled

Assembly Directions:

-Frost the cooled cheesecake bites with chilled lemon curd and top with 3 pomegranate seeds on each

These are fabulous for holiday get-togethers …and completely healthful, too!

You could even wrap them up as a hostess gift OR give them as Christmas treats to those you love...

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