Bryonyhttps://www.instagram.com/p/DJHHO4wsr0G/
#gestationaldiabetes #lemoncheesecake #freefrom #nobakedessert #nobake #nobakerecipe #gestationaldiabetesuk #pregnancycravings #pregnancycraving #pregnancyeats #diabeticrecipes #diabeticfood #diabeticfood #cheesecakelover #cheesecakerecipe #lemon #lemonzest #vegetarian #vegetarianrecipes #glutenfreefood #foodpairing #ketorecipes #ketofriendly #ketoaf #diabetesfood #aestheticfood #yellowaesthetic #sweettreats #sweetcravings #easyrecipesathome
Lifestyle | Foodie | Family | Bryony on Instagram: "๐๐ฒ๐บ๐ผ๐ป ๐ฐ๐ต๐ฒ๐ฒ๐๐ฒ๐ฐ๐ฎ๐ธ๐ฒ '๐ฑ๐ถ๐ฎ๐ฏ๐ฒ๐๐ถ๐ฐ ๐ณ๐ฟ๐ถ๐ฒ๐ป๐ฑ๐น๐' ๐ So, with any pregnancy you have some sort of cravings! For me it's been anything dairy and then I was told I had gestational diabetes and couldn't have my hot chocolates I was GUTTED! Been a trial and error in what works/what doesn't. This is a sweet citrus, no-bake lemon cheesecake! You can whip these up in minutes; they will keep those sweet cravings at bay ๐ค Please note: lemon is used in this recipe due to lemons being very low in fructose. It is one of the fruits that has fewer carbs and is therefore tolerated by many. A medium-sized lemon contains around 0.6 grams of fructose - this is significantly lower than many other fruits. The recipe is self-paired, meaning it can be eaten just the way it is without having to add additional protein and fats - however I found when I ate too much of it, it did spike my bloods so for me it's fine when portion controlled. You can double the recipe if you want it even bigger! ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ โข 100 grams low sugar digestive biscuits crushed (or Nairn's Gluten Free oat biscuit breaks) โข 50 grams butter melted โข 150 ml double cream โข 1 large lemon juiced and zested โข 180 grams cream cheese full fat โข xylitol or erythritol sweetener to taste ๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐ 1. Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter. 2. Divide the buttered biscuit crumb between 4-6 ramekins, glasses or dish and push down lightly to form a biscuit base 3. Whip the double cream with a electric whisk until it starts to thicken 4. Add the full fat cream cheese, lemon juice and zest and mix into the double cream. The more you whisk, the thicker it will become (but be careful not to over whip or it can split) 5. Add sweetener to your liking and taste. Start with 1 tbsp, mix and taste, repeating until the cheesecake is to your liking! 6. Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated. 7. Enjoy!"
bryonyannie on May 1, 2025: "๐๐ฒ๐บ๐ผ๐ป ๐ฐ๐ต๐ฒ๐ฒ๐๐ฒ๐ฐ๐ฎ๐ธ๐ฒ '๐ฑ๐ถ๐ฎ๐ฏ๐ฒ๐๐ถ๐ฐ ๐ณ๐ฟ๐ถ๐ฒ๐ป๐ฑ๐น๐' ๐ So, with any pregnancy you have some sort of cravings! For me it's been anything dairy and then I was told I had gestational diabetes and couldn't have my hot chocolates I was GUTTED! Been a trial and error in what works/what doesn't. This is a sweet citrus, no-bake lemon cheesecake! You can whip these up in minutes; they will keep those sweet cravings at bay ๐ค Please note: lemon is used in this recipe due to lemons being very low in fructose. It is one of the fruits that has fewer carbs and is therefore tolerated by many. A medium-sized lemon contains around 0.6 grams of fructose - this is significantly lower than many other fruits. The recipe is self-paired, meaning it can be eaten just the way it is without having to add additional protein and fats - however I found when I ate too much of it, it did spike my bloods so for me it's fine when portion controlled. You can double the recipe if you want it even bigger! ๐๐ป๐ด๐ฟ๐ฒ๐ฑ๐ถ๐ฒ๐ป๐๐ โข 100 grams low sugar digestive biscuits crushed (or Nairn's Gluten Free oat biscuit breaks) โข 50 grams butter melted โข 150 ml double cream โข 1 large lemon juiced and zested โข 180 grams cream cheese full fat โข xylitol or erythritol sweetener to taste ๐๐ป๐๐๐ฟ๐๐ฐ๐๐ถ๐ผ๐ป๐ 1. Add the melted butter to the crushed biscuits and mix well until the biscuit crumbs are fully coated in butter. 2. Divide the buttered biscuit crumb between 4-6 ramekins, glasses or dish and push down lightly to form a biscuit base 3. Whip the double cream with a electric whisk until it starts to thicken 4. Add the full fat cream cheese, lemon juice and zest and mix into the double cream. The more you whisk, the thicker it will become (but be careful not to over whip or it can split) 5. Add sweetener to your liking and taste. Start with 1 tbsp, mix and taste, repeating until the cheesecake is to your liking! 6. Divide the cheesecake mix into the ramekins/glasses onto the biscuit base. Decorate with slices of lemon or more zest and refrigerate for around an hour. The cheesecakes can be eaten straight away, but taste better once refrigerated. 7. Enjoy!".
Claudia Ciorteanu
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