Lemon cream Recipe: Low Fat, Low Sugar

Prepare in the morning for an evening meal.

To serve four

½oz / 12 g gelatine

4fl oz / 150 ml hot water

3 oz / 75 g honey

2 lemons

2 eggs

½pint / 280 ml semi-skim milk

• Dissolve the gelatine in the water by sprinkling the powdered gelatine over 4 fl oz or 150ml of very hot water.
• Stir until the gelatine has dissolved.
• Add the honey and stir until all is dissolved.
• Allow to cool until only warm.
• Add the juice from the two lemons.
• Separate the egg yolk from the white.
• Beat the egg yolk and then stir into the warm solution of gelatine and honey.
• Stir the milk into the mixture, keeping it warm over a gentle heat.
• Remove the mixture from the heat.
• Beat the egg whites and fold this into the mixture.
• Pour the mixture into a serving bowl and place in the fridge until set.