Tag Archives: dessert

Red Dragon fruit Yoghurt Verrine Cups

This is another easy dessert that you can prepare at home. Each gradient layer and texture gives so much pleasure in a each bite, providing a variety of flavours and mouth feel. These magical, multicoloured cups of heavenly goodness are sure to be the highlight of your meal, maybe even your day!


  • 4 tsp granola mix
  • 270g yoghurt (Greenfields)
  • 2 3/4 tsp pink dragon fruit (pureed)
  • 4 tsp crush pistachios
  • berries/cherries


  • Mix 90g yoghurt + 1/4 tsp red dragon fruit puree. Put it in piping bag. Set aside ( Piping bag A)
  • Mix 90g yoghurt + 3/4 tsp red dragon fruit puree. Put it in piping bag. Set aside (Piping bag B)
  • Mix 90g yoghurt + 1 3/4tsp dragon fruit puree. Put it in piping bag. Set aside (Piping bag C)


  • Put 1 tsp granola into the verrine cup
  • Pipe some yoghurt mixture from piping bag A, followed by some mixture from piping bag B. then piping bag C. Each layer is approximately 22-23g
  • Top with your favourite berries and cherries together with a tsp of crushed pistachios
  • Refrigerate until ready to serve.

Keto-Friendly Basque Burnt Lemon Cheesecake

This version of a cheesecake is keto-friendly! Its recipe is a slight variation of my gluten free cheesecake. I personally love cheesecake but I have to watch my diet as it is pretty high in calories. Thus I made this cake with no carbohydrates added to reduce my overall calorie intake. Now I can enjoy cheesecake whenever I want without feeling too guilty about it!


  • 500g cream cheese (room temperature)
  • 200g stevia sugar (reduce if you want less sweet)
  • 340g eggs
  • 265g whipping cream
  • 10g lemon Juice
  • 1 lemon zest
  • 80g almond flour (sifted )

Pan – 20 cm – lined with baking paper.


  • Preheat your oven at 190 degree celsius
  • Using a paddle whisk attachment on your mixer, beat the sugar and cream cheese at medium speed until creamy.
  • Add the eggs in 3 batches. Ensuring the eggs are well combined with the mixture before adding the next batch. Mix at medium low speed
  • Add in the whipping cream, followed by the lemon juice and zest. Whip at medium low speed until all are well combined.
  • Add in the flour, whip until all are combined at low speed for about a minutes.
  • Pour the batter into your pan. Tap the pan for 3x on the table, to remove some big air bubbles.
  • Bake for 30 minutes, then turn up temperature to 210 degree celsius. Bake for another 15-18 minutes or until the top turns brown. Note: 40 mins instead of 30 if you don’t want a wobbly centre.
  • Let it completely cool down before slicing.

For gluten free non ketogenic Basque lemon cheesecake click on this link