A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!
The recipe has some winning make-me qualities:
Cost: £5-6
Ingred:
1 pint whipping cream
Optional Crumble topping :
Luscious Lemon Pudding: the tasters raved! 'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters
28/3/16
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You know how it is.
It's summer. Visitors visit. You plan a patio party and more people turn up than expected. Or your potluck planning has gone to pot (sorry!) and more desserts are needed. Quickly.
Here's a simple, easy solution that is so luscious, creamy and pretty everyone will swoon.
If you have the time to make your own lemon curd it will repay in spades but a good store bought curd will do in an emergency.
The pudding started out as a cheesecake but for various reasons didn't work. It was transformed into a pudding which 67's tasters were absolutely wild for.
It is an indulgence, albeit with yoghurt one of the main ingredients, a little healthier than normal .
- it stretches easily to feed more people
- it can be made in stages
- it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping
- it's not just a load of cream and sugar; the cream cheese and whipping cream are lower in fat than normal and the yoghurt adds an element of healthiness
Cost: £5-6
Feeds: a crowd
Ingred:
1 recipe foolproof lemon curd without the ginger OR a jar of good store-bought
200 gm 30% reduced fat cream cheese at room temperature
450 gm strained 0% fat plain yoghurt (Greek is good)
1 pint whipping cream
Optional Crumble topping :
110gm/4 oz plain flour, pref wholemeal or half flour/half ground almonds
75gm/3oz dried unsweetened coconut
50-75gm/2-3oz soft brown sugar
1/4 tsp salt
55gm/2oz porridge oats or lower-gluten spelt flakes
55gr/2oz cold cubed unsalted butter (or up to 110gm/4oz for the young/healthy).
2 oz/55 gm chopped nuts
Method:
Method:
- If making your own lemon curd, start 3 days ahead; when cool, cover with clingfilm, pressing down on the curd to prevent a skin forming; refrigerate
- When ready to prepare, whip cream cheese until light and fluffy
- Add strained yoghurt; whip again
- Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
- Carefully ladle on about half the lemon curd in a thin layer
- Cover with the rest of the cream cheese/yoghurt/cream
- Drop big blobs of lemon curd on the surface; drag the tip of a toothpick or skewer through the blobs to make a pretty pattern
- Serve as is, or with crumble/biscuits on the side
Crumble method:
- Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
- Spread in an even layer on two shallow baking trays lined with greaseproof paper
- Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
- Cool in the pans before breaking up and decanting into a serving dish
Comments:
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters
Tips:
You could layer the pudding with crumble but 67 thinks the lemony cream tastes best with crumble on the side or thin crisp biscuits
More indulgences & desserts on Nav Bar: Recipes I & II
Please leave a comment .
This recipe has been developed by B M Lee/ Bright Sun Enterprises. It may not be reproduced without the author's written permission.
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