Meriam's Lemon Pots de Creme

default recipe image

Recipe uses light cream cheese, egg yolks and lemon.

Recipe By: Fitness Recipes
  • PrepN/A |
  • TotalN/A |
  • Serves 12 in little "pots" or one 9" pretty bowl.


    • 2 c hot water
    • 8 ounces "lite" cream cheese, at room temperature.
    • 1 1/4 c sugar
    • 5 T cornstarch
    • dash salt
    • 2 egg yolks
    • 3 T butter
    • 3/4 c fresh lemon juice (about 6 lemons)


In a non-stick pot, put the sugar, cornstarch and salt. Gradually add hot water and heat on medium, stirring, till thickened. Put the yolks in a little dish and add about 3 T. of the hot mixture to them, stirring briskly. Then add the yolks back to the pot.
Cook for 5 more minutes on low heat, stirring. Whip the mixture with a mixer until light. Stir in the butter, rind, and lemon juice - chill 30 minutes.
With your mixer, combine the lemon mixture and the cream cheese until light and smooth. Pour into little "pots de creme" containers OR pour into a pretty serving dish.

Chill 4-5 hours.

Additional Notes

Rind of 2 fresh lemons, finely minced
Recipes From - The Gourmet Food And Cooking Resource