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Hands-on time: 15 minutes
Chilling time: 2 hours
Preheat oven to 160°C. To make the base: Crush the biscuits to a powder, add sugar and mix. Add melted spread and mix together. Press firmly into the base and sides of an 18cm flan dish. Bake for 8 minutes, remove and set aside to cool.
To make the filling: combine yoghurt, condensed milk, lemon juice and zest and mix well. Put gelatine into hot water and stir well to dissolve. Add to filling mixture and combine well.
Pour filling into base. Chill for 2-3 hours or overnight, until firm. Decorate with thin slices of lemon. Serve with lemon sorbet and fresh berries.
Per serve (8 serves)
Energy - 720kJ
Protein - 5g
Fat - 6g
- saturated - 2g
Carbohydrate - 25g
- sugars - 19g
Fibre - 2g
Sodium - 90mg
Calcium - 100mg
Iron - <1mg
Houchart Cotes de Provence Cuvee Ste Victoire 2009
Clayridge Sauvignon Blanc de Blancs 2010
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