Sugar-free Cheese and Physalis Crème Caramel

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Crème caramel:

  • 9 oz light cream cheese
  • 7 oz mascarpone cheese
  • 3 cups skim milk
  • 2 envelopes unflavored gelatin
  • 1 tbsp stevia
  • 1 cup physalis

Physalis jam:

  • 1 cup physalis
  • ½ cup water
  • 1 tsp powdered Stevia

8 servings


Grind the physalis to a pulp in a food processor. Set aside.

Put ½ cup of milk in a bowl, hydrate the gelatin, and dissolve well.

Put the rest of the milk over medium-high heat, add the cheese, stevia, and physalis. Stir well until everything dissolves and bring to a boil.

Once it starts boiling, add the gelatin dissolved in milk and stir well to so that there will be no lumps.

Bring to a boil again and once it boils, lower the heat and cook for 2 minutes. Turn off the heat and stir for a few more minutes.

Fill the molds and allow to set in the fridge for at least 3 hours.

To remove from the mold, slide a knife around the edge, soak the mold in hot water for around 10 seconds and the crème caramel will detach on its own.

For the jam:

Cook the physalis in a saucepan with water for 20 minutes over medium heat until the physalis softens. Add stevia and cook for 20 minutes. Allow to cool.

To serve, remove the crème caramel from the mold into a plate and add a teaspoon of jam on top or serve on the side.