I call this dish - Figs with Lemon-y Cheesecake Fluff! :)
This simple dessert is inspired by the trip Greg and I took to Italy last year where we ate tons of juicy figs and sipped homemade limoncello after dinners.
Food has become a large focal point in my life. Don't get me wrong, I have always loved cooking.
But now that I see diet as a way for me to reduce and prevent migraines, I am even more excited about creating in the kitchen!
For me, attempting to live a ketogenic lifestyle (with a keto diet) has required a new level of creativity because it is not the most convenient diet... BUT! - I am thankful for the journey that I am on in creating a healthy life for myself.
Creatively Cooking with Sarah is a new recipe series that I will be posting to Pinterest! My hope is that we can take this journey of composing nourishing dishes together.
Let me know how yours turns out!
Much love always -
Lemon-y Cheesecake Fluff Recipe
- 1 Pint of Organic Heavy Whipping Cream
- 8 oz Organic Cream Cheese (I used lactose free)
- Juice and Zest of one medium/large Organic Lemon
- Splash of Vanilla (about 1 teaspoon)
- 1 1/2 teaspoons Swerve Sweetner (I don't like mine very sweet, but you can add more if you like!)
Whip heavy cream until just before it forms stiff peaks, then set aside in another bowl. Whip the rest of the ingredients together until fluffy. Add the whipped cream to the cream cheese mixture and fold together to combine. Then whip on high speed quickly to combine the mixture completely (careful not to over-mix or it will become buttery...). Now time to eat it! Serve it with a soft Turkish fig and voila - enjoy!!