Powdered 100% lemon juice (or regular lemon juice, if unavailable)
1/4 teaspoon (or lemon juice from 1/2 a lemon)
Strain the yogurt through a colander lined with a cheesecloth over night. Drink the yogurt whey (the liquid), or use it in cooking as it is full of nutrients.
Add the lemon powder (or the lemon juice) to the strained yogurt, and combine it until creamy and soft with a whisk.
Mix well until creamy just like this.
Combine the heavy cream and the sugar, and beat until silky and stiff peaks form. 15 g of sugar will make a light flavored cake. Please adjust the amount of sugar to your preference.
Gently fold the strained yogurt from Step 3 into the whipped cream from Step 4 with a rubber spatula in a cutting motion and it is done!
To mix evenly, combine 1/3 of the yogurt with the cream first, then add the remaining yogurt.
Serve it into a container gently using a spoon, and enjoy it with your favorite jam or sauce.
You can also enjoy it parfait-style by layering it with sponge cake or cookies!
Story Behind this Recipe
I wanted to make a non-bake cheesecake without the cream cheese, at a low cost and fewer calories. By mixing the yogurt with whipped cream, it becomes a fluffy and light textured dessert. It's a versatile recipe that you can enjoy with your favorite jams to make different flavors.
Do not over-beat the heavy cream to the point where it loses its silkiness. Make sure to stop beating when it is still silky or it will have a rough texture. Do not mix the yogurt and cream roughly, but gently fold it with a rubber spatula to make the texture fluffy!