Lifestyle | Foodie | Family | Bryony on Instagram: "If I were a sunflower, I’d still manage to face the wrong direction and somehow need a nap - they thrive with sunlight and water. I require caffeine, snacks, validation, and a two-hour pep talk to leave the house 🌻"

bryonyannie on August 2, 2025: "If I were a sunflower, I’d still manage to face the wrong direction and somehow need a nap - they thrive with sunlight and water. I require caffeine, snacks, validation, and a two-hour pep talk to leave the house 🌻".

Lifestyle | Foodie | Family | Bryony on Instagram: "𝗟𝗲𝗺𝗼𝗻 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 '𝗱𝗶𝗮𝗯𝗲𝘁𝗶𝗰 𝗳𝗿𝗶𝗲𝗻𝗱𝗹𝘆' 🍋 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 🤞 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! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 100 grams low sugar digestive biscuits crushed (or Nairn's Gluten Free oat biscuit breaks) • 50 grams butter melted • 150 ml double cream • 1 large lemon juiced and zested • 180 grams cream cheese full fat • xylitol or erythritol sweetener to taste 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 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: "𝗟𝗲𝗺𝗼𝗻 𝗰𝗵𝗲𝗲𝘀𝗲𝗰𝗮𝗸𝗲 '𝗱𝗶𝗮𝗯𝗲𝘁𝗶𝗰 𝗳𝗿𝗶𝗲𝗻𝗱𝗹𝘆' 🍋 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 🤞 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! 𝗜𝗻𝗴𝗿𝗲𝗱𝗶𝗲𝗻𝘁𝘀 • 100 grams low sugar digestive biscuits crushed (or Nairn's Gluten Free oat biscuit breaks) • 50 grams butter melted • 150 ml double cream • 1 large lemon juiced and zested • 180 grams cream cheese full fat • xylitol or erythritol sweetener to taste 𝗜𝗻𝘀𝘁𝗿𝘂𝗰𝘁𝗶𝗼𝗻𝘀 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!".

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