Lemon-Lime Poppy Seed Cheesecakes

Stuck for breakfast ideas - give this a whirl

Ingredients:

• 280g  Cream Cheese

• ½ cup  Creme Fraiche

• 2 Free-Range Egg

• 2 tsp  Poppy Seeds

• 1 tbsp  Sweetener of choice

• 1 tsp  Vanilla Extract

• 1 Lemon zest and juice

• 1 Lime zest and juice

For the Topping:

• ⅓ cup  Creme Fraiche

• ½ tsp  Vanilla Extract

• 1 tsp  Sweetener of choice

• ⅓ cup  Raspberries

• 1 tsp  Poppy Seeds

Instructions:

1. Preheat oven to 150°C

2. Add all ingredients (excluding toppings) to a bowl and mix with a hand mixer until light and fluffy

3. Pour the mixture into mason glass jars or other small, heat-resistant portion moulds

4. Bake in the oven for 25 minutes. Shake gently to see if they have stabilised, they should hold and wobble gently

5. Let them cool. Put them in the fridge for 2 hours or until they are completely cold

6. Mix the crème fraiche with vanilla and sweetener. Add a spoonful of the mixture on top of each mini cheesecake. Garnish with fresh raspberries, poppy seeds and a sprig of fresh mint

Carbs:6.3g

Fat:47.5g

Protein:7.3g