Low-Carb Lemon Cream

Ingredients

• 1 Organic lemon
• 250 g low-fat quark
• 100 g yogurt (1.5% fat)
• liquid sweetener (to taste)
• 10 g erythritol powdered sugar (1 tbsp)

Instructions

1. 1.

   Wash the lemon hot, dry it, grate the zest and squeeze out the juice.

2. 2.

   Mix quark with yogurt, lemon juice and sweetener to taste. Spoon the cream into 4 bowls and refrigerate for about 1 hour.

3. 3.

   Add 2 tbsp water and erythritol to a small pot, bring to boil, then reduce heat and simmer on very low heat for about 3 minutes. Add lemon zest and cook together for about 2 more minutes. Let it cool for about 20 minutes.