Ingredients
The following ingredients have 16 Servings
- 1/4 cup fresh squeezed lemon juice ((juice from 1 lemon))
- 1/2 cup milk ((skim, reduced fat, full fat or almond milk))
- 1/2 cup butter (, room temperature (or spread of choice))
- 3/4 cup sugar ((or a natural granulated sweetener))
- 2 large eggs
- 1 tablespoon lemon zest
- 1 1/2 cup all purpose flour ((or plain flour))
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 125 g (4 1/2 oz) fresh blueberries
- 1 cup (8 oz | 250 g) light cream cheese, at room temperature
- 1/3 cup plain 2% Greek yogurt
- 1/3 cup natural powdered sweetener ((or powdered sugar))
- 1 heaping tablespoon all-purpose flour ((plain flour))
- 1 large egg
- 2 tablespoons fresh squeezed lemon juice
- 1/2 cup cream cheese (, at room temperature)
- 1 cup natural powdered sweetener ((or sugar))
- 3-4 tablespoons fresh squeezed lemon juice
- 2 tablespoons water (only if needed for a thinner consistency
- * Extra blueberries to garnish
Instruction
- Preheat oven to 175°C | 350°F. Lightly grease an 8-inch round springform pan with cooking oil spray and set aside.
