Pour it into mini silicone molds or a shallow dish, refrigerate for two to three hours until perfectly set, then chill a little longer before eating so the texture becomes that soft, crystal-gel bite that melts slowly in your mouth.
It’s light, not fluffy, not cheesecake-like, extremely bariatric-friendly, and somehow tastes way more indulgent than it should — whoever posted this recipe honestly knew exactly what they were doing.
