Serves: 8
2 cups + 2 tablespoons plain Greek yogurt 12 ounces Nairn’s gluten-free oat graham crackers, broken into pieces 5 tablespoons unsalted butter, melted 1½ tablespoons fresh thyme leaves 14 ounces whipped cream cheese, room temperature ¼ cup + 1 tablespoon confectioners’ sugar 1 full teaspoon fine lemon zest 5½ ounces white chocolate, broken into pieces 3 tablespoons honey Parchment paper 9-inch springform pan
1 Comment
Margy
7/16/2019 06:17:49 am
This was delicious and refreshing. Not hard to make. Not as sweet as I expected either.
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