Radio New Zealand - Te Reo Irirangi o Aotearoa

Chilled Lemon Flan

Chef: Niki Bezzant (editor, Healthy Food Guide) as heard on Nine To Noon Monday 31 January 2011

Tags: lemon, desserts, flan

(Serves 8)
Hands-on time: 15 minutes
Chilling time: 2 hours

Ingredients

Base:

• 100g Digestive biscuits
• 50g reduced-fat spread, melted
• 1 tablespoon castor sugar

Filling:

• 150ml thick Greek yoghurt
• 150ml lite condensed milk
• Juice and zest of 2 lemons
• 1 teaspoon gelatine powder
• ¼ cup hot water

Method

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.

Nutrition Information

Per serve (8 serves)

Energy - 720kJ
(172cals)
Protein - 5g
Fat - 6g
- saturated - 2g
Carbohydrate - 25g
- sugars - 19g
Fibre - 2g
Sodium - 90mg
Calcium - 100mg
Iron - <1mg

John Hawkesby’s wine recommendation

Rose
Houchart Cotes de Provence Cuvee Ste Victoire 2009

Bubbles
Clayridge Sauvignon Blanc de Blancs 2010