Lemon pie is undoubtedly one of the universally favorite desserts, but how about enjoying it guilt-free? Try this healthy version of the lemon pie recipe that will make your cravings possible. You'll love it!
2 1/2 cups Greek yogurt, sugar-free, for the filling
1/2 cups requesón, low in fat, for the filling
1/2 cups coconut milk, for the filling
1/2 cups lime juice, seedless, for the filling
3 tablespoons honey, for the filling
1 tablespoon lime zest, for the filling
28 grams unflavored gelatin powder, hydrated and melted (7 g per packet), for the filling
lemon, sliced, for decoration
lime, sliced, for decoration
blueberries, for decoration
Preparation
2h 40 mins
Low
For the base, grind the almond together with the shredded coconut and date in a processor for 5 minutes, until you obtain a paste-like mixture.
Grease a tart pan with coconut oil spray, place plastic wrap, and pour the nut mixture, pressing with your hand until compacted, then refrigerate for 20 minutes or until the mixture hardens. Set aside.
Blend the Greek yogurt with the ricotta, coconut milk, lemon juice, honey, and zest at medium speed until combined; lower the blender speed, open the lid, and pour in the hydrated gelatin in a thin stream; continue blending until fully integrated.
Pour the previous mixture into the compacted seed base, refrigerate until set.
Once the lemon pie has set, decorate with lemon slices and blueberries. Serve well chilled.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
Do you want to know what other nutrients this or other recipes have?