Recipe by: Margarita Asm
This light lemon cream dessert is a refreshing no-bake treat that’s perfect when you’re craving something sweet without added sugar. Made with light cream cheese, light cream, evaporated milk, and fresh lemon juice, it delivers a smooth and creamy texture with a bright citrus flavor.
If you prefer an even lighter version, you can replace the cream cheese and cream with strained Greek yogurt for a fresher, protein-rich option.
Light Sugar-Free Lemon Cream Dessert
10
servings30
minutes0
minutes180
kcal30
minutesA refreshing no-sugar lemon cream dessert made with light cream cheese, fresh lemon, and sugar-free digestive biscuits. Easy to prepare and perfect for a lighter dessert.
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Ingredients
1 package 1 package Sugar-free Digestive Biscuits
200 g 7 oz Light Cream Cheese
200 ml 3/4 cup Light Whipping Cream
200 ml 3/4 cup Light Evaporated Milk
10 g 2 1/2 tsp Powdered Gelatin
120 ml 1/2 cup Water
2 tbsp 2 tbsp Powdered Sweetener (stevia or preferred sweetener)
Zest of 1 Lemon
Juice of 1 Lemon
Sliced Almonds (optional)
Recipe directions
- Prepare the Cream
- Dissolve the gelatin in ½ cup water according to the package instructions.
- Allow it to cool slightly.
- In a large bowl, combine the light cream cheese, light cream, evaporated milk, cooled gelatin mixture, sweetener, lemon juice, and a little of the lemon zest.
- Beat until the mixture becomes smooth and creamy.
- Refrigerate for a short time until slightly chilled.
- Prepare the Base
- Crush the sugar-free digestive biscuits in a food processor until coarse crumbs form.
- Divide the biscuit crumbs among individual dessert bowls or serving glasses.
- Assemble
- Spoon the chilled lemon cream over the biscuit crumbs.
- Garnish with sliced almonds, if using.
- Finish with a little extra lemon zest.
- Refrigerate until ready to serve.
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