Allulose Lemon Desert

Graham cracker crust:
3 sleeves crackers crushed 
2 sticks sweet cream salted butter melted 
1/4cup allulose 

Mix together place on parchment paper lined cookie sheet and bake at 375 - 400 degrees stirring until it's golden brown.
Remove from oven and let cool braking it apart until it crumbles.
Set aside

Lemon custard:

2 boxes cook and serve lemon pudding

Save the egg whites for later

Fallow cooking instructions on box except use 1/4 cup allulose instead of the sugar in their instructions.
After cooking the custard as it cools down whisk it until lite and fluffy. Can use a stand mixer or hand mixer for this.
Set aside.

For the cream mixture:
I small box heavy whipping cream 

In a bowl whisk the heavy cream and 1/4 cup allulose until stiff peaks form.

Set aside 

Whisk egg whites until stiff peaks form 

Then fold them into the whipped cream

Next fold this cream mixture into the lemon curd.

To serve put a spoonful of the baked crust crumbs into a small bowl or into small plastic portion cups from the dollar store and top with the lemon cream mixture.
Cover and refrigerate.

Enjoy this great desert.

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