247.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.