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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 6 |
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I adapted a magazine recipe for low-fat lemon pie into this dish. My family love it -but it's pretty sharp, so something of a 'grown-up's' dessert! A sweeter version could be made with strawberry or raspberry sugarfree jelly and a layer of that fruit instead of orange. Needs to chill overnight. Ingredients:
2 (1/3 ounce) packages sugar-free lime gelatin (each sachet say 4 portions, grams vary) or 2 (1/3 ounce) packages sugar-free lemon gelatin (each sachet say 4 portions, grams vary) |
200 g quark |
1 (175 g) container mullerlight lemon cheesecake yogurt (or similar lemon yoghurt) |
2 oranges |
1 lemon |
12 sponge cake fingers |
chocolate shavings, to decorate |
Directions:
1. Break the sponge fingers in half and place in the bottom of a large bowl (I use a fruitbowl).
2. Grate the zest of the lemon and one orange and reserve. Juice the lemon and reserve juice.
3. Peel the other orange - now place the segments of both oranges on top of the sponge fingers.
4. Make up the jelly according to instructions - when dissolved, add the zest, lemon juice, yoghurt and quark. Mix all together really thoroughly - use a blender if you have one. Pour into the bowl on top of sponge and fruit. The stuff will float - this isn't a layered dessert.
5. Sprinkle on some chocolate shavings and leave to set in the fridge overnight.
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