Ingredients
- Almond Crust
3/4 cup Almond Meal or Flour*, ground (you can grind your own)
1 1/2 scoops Vanilla Protein Powder
1 Tablespoon Butter, melted
1 Tablespoon Sugar Free Torani Syrup (I used SF Vanilla)
Grease and line a 12 cup mini muffin tin with paper liners. Set aside. Mix almond meal, protein powder, melted butter and Torani Sugar Free Syrup together.
Press mixture firmly and evenly mini muffin papers (about 3/4 full.) Bake at 350 for 12 minutes or until lightly browned. Remove the crust from the oven and let it cool before adding the filling.
Lemon Filling
1/2 cup Ricotta Cheese
2 oz. Cream Cheese
1 Tablespoon SF Lemon Pudding mix, dry
2 teaspoons Sugar Free Torani Syrup (I used Vanilla)
zest of 1/2 a Lemon
Mix filling ingredients together and spoon onto cooled crusts. Top if desired.
Toppings ideas:
Grated Lemon Zest, Toasted Unsweetened Coconut, Half a Strawberry, a Cherry, Mandarin Orange Segments, Blueberries or other berries, Pineapple Chunks, SF Chocolate Shavings.
Description
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