The recipe makes 4 servings.

Ingredients:

2 scoops HLTH Code Vanilla
2 large lemons (zest and juice)
1/2 cup (120g) silken tofu
1/4 cup (60ml) heavy cream
2 Tbsp (30g) monk fruit sweetener
1 Tbsp (15ml) water
1/2 tsp pure vanilla extract
For the Lemon Cups (optional):
2 medium lemons (for serving cups)

Instructions:

In a blender or food processor, blend the silken tofu until smooth and creamy.

In a small saucepan, combine the heavy cream and sweetener. Warm over medium heat until just about to boil (but do not let it boil).

In the meantime, juice and zest the large lemons.

Remove the cream mixture from the heat and whisk in the lemon zest, lemon juice, and vanilla extract.

Add the blended tofu and HLTH Code Vanilla to the mixture and whisk until smooth and fully incorporated.

Add the water to adjust consistency if needed, and mix again.

Pour the lemon mixture into the hollowed-out lemon halves.

Refrigerate for at least 2-4 hours or until the posset is set and firm.

(Optional) To serve, slice the medium-sized lemons in half and carefully scoop out the flesh, leaving the lemon rind intact. Be careful not to puncture the skin, as this will be used as your cup.

Once the posset is set, serve directly in the lemon cups (or the dish of your choice)

Nutritional breakdown per serving. Recipe makes 4 servings.

280 Calories
16g Protein
20g Fat
3g Fiber
8g Total Carbs
3g NET Carbs