Lemon Lime Possets with Cranberry Puree

This classic English dessert is found in my cookbook Keto For Foodies and it is truly a magic three-ingredient recipe.

Citrus fruit, cream, and sweetener together create a plush texture and bright tart flavor.

It does need time to chill and set in the fridge, so plan ahead for this one.

These are absolutely wonderful topped with my cranberry puree.

2 cups heavy cream
½ cup granulated erythritol
Pared zest of 1 lemon
Pared zest of 1 lime
Pinch of fine sea salt
3 teaspoons lemon juice
3 teaspoons lime juice

• Heat the cream, erythritol, zest, and salt in a saucepan over medium heat, stirring frequently, until it comes to a light boil. Turn the heat down to medium-low and simmer gently, stirring frequently, until thickened, about 5 minutes.

• Remove from the heat and stir in the citrus juice. Strain the liquid through a fine-mesh sieve into 4 ramekins. Discard the solids.

• Refrigerate the ramekins, uncovered, for 30 minutes, then cover and continue chilling for at least 2 hours, until set.


Cranberry Puree

This puree is a variation of the Blueberry Compote recipe found in my cookbook Keto For Foodies. It is wonderful as a bright and tart topping to these Lemon Lime Possets or as the perfect condiment to your Thanksgiving meal.

2 cups fresh cranberries
2 tablespoons water
2 tablespoons Pyure blended erythritol stevia sweetener
1 teaspoon lemon juice
¹/8 teaspoon ground cinnamon
Pinch of fine sea salt
¼ teaspoon pure vanilla extract

• Combine the cranberries, water, sweetener, lemon juice, cinnamon, and salt in a medium-sized saucepan over medium-high heat and bring to a boil. Turn the heat down to medium-low and simmer until the mixture has reduced by half, about 10 minutes.

• Remove the pan from the heat and stir in the vanilla extract. Let cool to room temperature, then push the cooked cranberry mixture thru a fine-mesh sieve to form a thick and luscious puree and discard the solids. You can also skip this last step to keep as a whole berry cranberry sauce if desired. Store in a 1-pint glass jar and cover tightly. It can be served warm or chilled.

Leave a Reply

Your email address will not be published. Required fields are marked *