Looking for Lactose Free Low FODMAP Recipe Inspo?
Following on from our previous blog where you learnt how to find lactose in a product ingredient list, and the types of food swaps you’re able to use to keep your foods low lactose, we’ve thrown together a cute little lactose free recipe the whole family will enjoy.
These low FODMAP Mini Lemon Cheese Cakes will delight the whole family, even if they aren’t following a low FODMAP or lactose free diet.
Read on to find your new favourite lactose free sweet treat!
FODMAP Friendly Mini Lemon Cheese Cake Recipe
Recipe photo sourced from: https://kitchenculinaire.com/2010/06/two-bite-lemon-cheesecakes-with-blueberries/
Recipe photo sourced from: Below you’ll find a version of the recipe using FODMAP Friendly Australian products, and another version using FODMAP Friendly American products:
Australian version
Serves: 12 mini cheesecakes
Ingredients:
· 12 oz or 340g Nourished by Carms original granola, divided
· ¼ cup butter or margarine, melted and cooled
· 12 oz or 340g Liddells Lactose Free Cream Cheese, softened
· ⅓ + 2 tablespoons cup granulated sugar
· ½ teaspoon vanilla
· ½ tablespoon lemon zest
· ½ teaspoon nutmeg
· 2 eggs
FODMAP Friendly Certified Products used in this recipe
Liddells Lactose Free Cream Cheese
NEW FODMAP Friendly Certified Nourished by Carms Original granola
American version
Serves: 12 mini cheesecakes
Ingredients:
· 12 oz or 340g Casa de Sante Artisan Gluten & Oat Free Granola (Plain), divided
· ¼ cup butter or margarine, melted and cooled
· 12 oz or 340g Green Valley Organics Lactose-Free Cream Cheese, softened
· ⅓ + 2 tablespoons cup granulated sugar
· ½ teaspoon vanilla
· ½ tablespoon lemon zest
· ½ teaspoon nutmeg
· 2 eggs
FODMAP Friendly Certified Products used in this recipe
Green Valley Organics Lactose Free Cream Cheese
Casa de Sante Artisan Gluten & Oat Free Plain Granola
Method:
- Heat oven to 175°C or 350°F. Line 12 regular-size muffin tin with baking cups.
- In medium bowl, mix about 8 oz or 230g of the granola and melted butter until well combined. Place a tablespoon of crumb mixture in each lined muffin cup. Press in bottom of cup to form crust.
- In large bowl, beat cream cheese and sugar with electric mixer on medium speed until creamy. Beat in vanilla and eggs until well combined. Add lemon zest and nutmeg. Mix until well combined. Add ¼ cup (2 oz) granola into cream cheese mixture.
- Sprinkle ¼ cup (2 oz) remaining granola over crust in each cup.
- Bake for 20-25 minutes or until set. Cool in pans on wire rack for 15 minutes. Refrigerate until chilled, about 1 hour.
- Remove the cheesecakes from the fridge and decorate with some blueberries on the top. Dust with powdered sugar and serve.
Recipe modified from: https://www.glutenfreeprairie.com/recipe-gluten-free-cheesecake-with-granola-crust/
Cook & Eat with Confidence!
