Tuesday 25 June 2019

EMERGENCY LUSCIOUS LEMON PUDDING, almost instant, heathier

A quick easy and fabulously easy dessert for unexpected guests...and lower-fat, too!
Luscious Lemon Pudding: the tasters raved!
'Oh, my god!' 'fabulous' 'It looks so fantastic' 'So lemony and creamy': Tasters
28/3/16
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 .

The recipe has some winning make-me qualities: 
  1. it stretches easily to feed more people 
  2. it can be made in stages
  3. it's versatile -- serve it a big glass bowl or in individual glasses; accompanied by thin biscuits or a dollop of crumble topping 
  4. 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:

  1. 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
  2. When ready to prepare, whip cream cheese until light and fluffy
  3. Add strained yoghurt; whip again
  4. Whip the cream till fairly stiff; fold into the cream cheese/yoghurt mixture; pour half into the bottom of a deep dish
  5. Carefully ladle on about half the lemon curd in a thin layer
  6. Cover with the rest of the cream cheese/yoghurt/cream
  7. 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
  8. Serve as is, or with crumble/biscuits on the side
Crumble method:
  1. Mix flour, ground almonds if using, coconut, sugar, salt & oats; rub in butter until it is the size of peas; add nuts
  2. Spread in an even layer on two shallow baking trays lined with greaseproof paper
  3. Bake at 350f/180c/160-70fan/gas 4 20-30 mins or until nicely browned; check after 20 mins, it burns easily
  4. 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
  
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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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