8 oz Cream Cheese
1/2 c Lakanto Classic Monkfruit Sweetener (also available in Organic)
1 cup Heavy Cream
2 tbsp Classic Monkfruit Sweetener
1 tsp Lakanto Matcha Latte Drink Mix
Mix Lakanto Classic Monkfruit Sweetener and heavy cream in a mixer until fluffy.
Tip: Place mixing bowl and attachment in the freezer to chill for 10 minutes. Once cold, add heavy cream and whip until it's starting to form bubbles. Add 2 tablespoons of Lakanto Classic Monkfruit Sweetener and whip to stiff peaks for about 5 minutes.
Take 1/3 of the whipped cream and mix it into the cream cheese mixture to lighten it. Then take the rest of the whipped cream and gently it in as to not lose the air.
Take out 1/4 of the cream cheese mixture and add 1 tsp matcha powder to it and mix it together.
Divide white cream cheese mixture into (4) 8 oz ramekins and smooth the tops.
Then top each with the matcha cream cheese mixture and smooth it. You can also sprinkle some matcha powder on top.
It seem that there is a step missing in the written recipe and video. When is the 1/2 cup of monkfruit added? It would be helpful to have someone answer my question. I would love to make this recipe.
This recipe calls for 1/2 of sweetener and 2 TBS of sweetener. The video only shows 2 TBS being incorporated into the heavy cream. Is the mistake in the recipe or the video?
Can I use instant matcha tea instead?