Lemon mousse tart
Time to make: 30 mins , plus 30 mins chilling
Total cost: $ 7.00 / $ 0.70 per serve
(at time of publication)
Nutrition Info.(per serve)
- spray oil, for greasing
- 150g digestive biscuits, crushed
- 50g reduced-fat spread
- 1 packet low-sugar lemon jelly crystals
- 1 tablespoon gelatine
- 1 cup boiling water
- juice and grated rind 1 medium lemon
- 1 cup light evaporated milk, chilled
- 1 cup lemon-flavoured yoghurt
- To serve
- reduced-fat Greek yoghurt
- lemon zest
Total fat 8g
Saturated fat 3g
Dietary fibre 1g
1 Line the base of a 22cm springform cake tin with greaseproof paper. Grease the sides with spray oil.
2 Combine biscuits and melted spread in a bowl. Mix well, then press into tin base. Refrigerate for about 30 minutes.
3 Dissolve jelly crystals and gelatine in water. Stir well. Add lemon juice and rind, and chill until just starting to set (see tip).
4 In a separate bowl, whip evaporated milk until it forms stiff peaks. Add jelly crystal mix. Whisk well to combine. Stir in lemon-flavoured yoghurt, then transfer mixture to tin. Put aside to set. Remove from tin to serve.
It is important the jelly is only just beginning to set, so keep an eye on it. If it is too solid, the tart will look curdled when mixed.
Hanu de Jong
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