Lemon and poppy seed ice cream cheesecake

Instructions:

1. Prep the pan: Line the base of an 18cm baking tin with non-stick baking paper.
2. Make the lemon layer: Zest 2 ½ lemons and juice 3 lemons. In a bowl, combine the zest, juice, and sweetener granules. Mix well until the sweetener dissolves.
3. Create the filling: In a separate bowl, beat the softened cream cheese until smooth. Gradually add the lemon mixture and continue beating until well combined. Fold in the custard, 150g of yogurt, and most of the poppy seeds.
4. Assemble the dessert: Pour the mixture into the prepared baking tin. Sprinkle the remaining poppy seeds on top and freeze for at least 8 hours or overnight, until firm.
5. Candied zest decoration (optional): While the dessert freezes, prepare the candied zest. Using a vegetable peeler, remove the peel from the remaining lemon and thinly shred it. In a saucepan, combine the shredded peel, remaining sweetener granules, and water. Bring to a boil over high heat, then reduce heat and simmer for 10-12 minutes, or until the peels are soft. Spread the peels on a baking sheet lined with non-stick baking paper and let dry at room temperature until crisp.
6. Serve: Remove the frozen dessert from the tin and transfer it to a serving plate. Spoon the remaining yogurt into the center and top with the candied lemon zest (if using). Let the dessert soften slightly at room temperature before slicing and serving.

Tips:

• For a richer flavor, use full-fat cream cheese and yogurt, but adjust the calorie count accordingly.
• If you don’t have candied lemon zest, you can substitute with chopped nuts or a drizzle of lemon curd