1 Shortbread Bar
1 Creamy Cheesecake Pudding
1 egg white
1 egg yolk
2 tsp olive oil
1 ounce milk
½ tsp baking powder
Dash of salt
½ tsp extract – optional – choose desired flavour.
1 tsp swerve or another powdered sweetener
Separate the yolk from white and place in separate small bowls.
Let egg white come to room temperature and beat until fluffy, glossy, and thick, set aside.
Preheat oven to 325 degrees.
Slice and chop the shortbread bar thin and into small pieces gently heat for about 30 seconds, transfer to 4x6 or 4x4 baking dish and press pieces into bottom of baking dish to form a crust, your base layer.
In bowl with egg yolk add, 2 tsp olive oil, milk, and choice of extract mix well.
In another small bowl add your cheesecake packet, baking powder, powdered sweetener, and a dash of salt, mix well.
Combine wet and dry until smooth, now fold into egg whites until smooth. Pour batter evenly over base shortbread layer.
Bake for 30 minutes, turn off oven and without opening oven, let bar cool in the oven.
Divide into 2 equal portions.
Tip: Substitute any bar or pudding to recreate recipe.