HFG chilled lemon flan
(at time of publication)
Instructions
Step 1 Preheat oven to 160°C. To make base, crush biscuits to a powder. Add sugar and mix. Add spread and mix together. Press firmly into the base and sides of an 18cm flan dish. Bake for 8 minutes. Remove from oven and set aside to cool.
Step 2 To make filling, combine yoghurt, condensed milk, lemon juice and zest and mix well. Add gelatine to hot water and stir to dissolve. Add to filling mixture and combine.
Step 3 Pour filling into base. Chill for 2-3 hours or overnight until firm. Decorate with extra thin lemon slices and lemon zest.
Original ingredients
100g digestive biscuits
50g butter
1 tablespoon castor sugar
150ml thickened cream
150ml condensed milk
2 large lemons
lightly-whipped cream
fresh lemon slices
What we did
- used light condensed milk to cut the fat
- replaced cream with Greek yoghurt
- added gelatine to maintain the texture
Traditional chilled lemon flan (per serve)
Total energy 1300kJ
Total fat 22g (14 saturated fat)
HFG chilled lemon flan (per serve)
Total energy 700kJ
Total fat 6g (2g saturated fat)
About this Recipe
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- Flan base
- 100g Digestive biscuits
- 1 tablespoon castor sugar
- 50g reduced-fat spread, melted
- Filling
- 150ml thick Greek yoghurt (we used Puhoi)
- 150ml light condensed milk
- 2 lemons, juice and zest
- 1 teaspoon gelatine powder
- 1/4 cup hot water
Nutritional information (per serve)
Nutrition information is given per serve
*NS: not specified
2 Comments. Add yours
Amazingly devine!
Wonderful! Everyone loves it. I double the gelatine to make the filling firmer, it was a bit soft and hard to cut with just 1 tsp gelatine. Fantastic tangy refreshing flavour, have made it 5 or 6 times now!!! And very quick and easy too.