Cups lemon into two layers along with a pistachio topping for our first entry of October, a delicious dessert.

Let the recipe!

INGREDIENTS layer below the cup: Lemon cheesecake

• 200ml cream mount
• Sweetener to taste
• 400g cream cheese
• Juice 1 lemon
• 150g of natural yoghurt
• 125ml of milk or vegetable drink
• 1 teaspoon and a half of Agar agar powder (You could also replace it 5-6 gelatin sheets)

INGREDIENTS layer above the cup: Lemon cream

• 6-8 strips of lemon peel
• 1 Y 1/2 tsp chia seeds.
• 160g lemon juice
• 120g butter
• 4 eggs
• Sweetener to taste
• crushed pistachio nuts for topping

PREPARATION layer below

1. Whip the cream and reservation.
2. Mix the sweetener, the cheese, lemon juice and yogurt.
3. On the other hand in one case put milk and when boiling withdraw the fire is and add the Agar Agar, stirring constantly to avoid lumps out. You add all previously mixed.
4. Once well mixed, you integrate outflanking with cream and serve up to half of the cups.
5. Refrigerate for at least 4 hours.

PREPARATION layer above

1. Ground in a food processor lemon strips with sweetener and chia seeds. Approximately 30 seconds.
2. Add the lemon juice, butter and eggs and mix well.
3. Put in a saucepan over medium-high heat for about 20 minutes, stirring occasionally.
4. Let cool.
5. Fill the cups and refrigerate at least 2 hours.
6. Serve with crushed pistachios over at the last moment.