It is individual lemon sparkle cheesecakes - dairy free, gluten free, refined sugar free along with a couple of pieces of homemade raw lemon chocolate - also dairy free, gluten free and refined sugar free.
Both are small in size, but that's all desserts need to be - a little taste.
The raw lemon chocolate is the one I showed in my blog post yesterday - with dehydrated lemon rind. It is like a bark but I added a little bird motif to the other side - especially suitable this time of year as the birds are all getting busy and thinking about nest building.
Making the cheesecake was an interesting lesson in portion size. I have made it before as a large cheesecake but this time, as I was making it in little pots I made only a 1/3 of the recipe. One third of the recipe yielded 10 little pots! That means the full cheesecake would make 30 servings. At most, we tend to cut a full cheesecake into 12 pieces - not 30.
I tied on little spoons for the pots of lemon sparkle as I am taking these to a friend's house for dinner and didn't want to be stuck with only large spoons that won't fit inside! And yes, the 'sparkle' in the lemon sparkle cheesecake? There's a little surprise in the cheesecake that gives it a "sparkle"! Can't tell you what it is as it will ruin the surprise for this evening!
Next time you make a dessert, think about how much we really need. It's great to have a little something sweet at the end of the meal with friends, but we only need a taste.
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