I was feeling creative and decided to jazz up the lemon tart with a lovely looking and delicious raspberry swirl!
Here's how to do it:
After baking crust, pour in 3/4 of the filling and leave the remaining 1/4 in the blender. Add a half cup or so of frozen raspberries and 2 scoops of the super concentrated stevia and blend together. Pour in half dollar sized spots of raspberry filling in various locations of the tart and then take a knife and swirl the raspberry into the lemon!
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