Lemon and coconut slice

Author: Rebecca Johnston

Photographer: Melanie Jenkins

Serves: 20 (makes 20 slices)

Time to make: 15 mins , plus 1 hr cooling

Hands-on time: 15 mins

Ingredients

More weights & measures

75g reduced-fat spread

300g lite sweetened condensed milk

1 lemon, zest and juice

150g crushed arrowroot biscuits 1 cup rolled oatsoatmeal uncookedX

½ cup desiccated coconut

IcingFrostingX

4 tablespoons icingfrostingX sugar

1 tablespoon lemon juice

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Instructions

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1 Line a 17cm x 27cm slice tin with non-stick baking paper. Microwave spread and condensed milk in a microwave-proof bowl, using 50% power setting, for 2 minutes until spread has melted. Quickly stir in lemon juice and zest then mix well until smooth.

2 In a large bowl combine all the dry ingredients and pour lemon mixture on top. Mix well and press into slice tin.

3 Combine icing ingredients then drizzle over slice base.

4 Refrigerate for 1 hour or until slice is completely set. Cut into 20 slices. Store in an airtight container for 3-5 days.

Nutrition Info (per serve)

Calories 134 cal

Kilojoules 560 kJ

Protein 3 g

Total fat 5 g

Saturated fat 2 g

Carbohydrates 20 g

Sugar 13 g

Dietary fibre 1 g

Sodium 40 mg

Calcium 60 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.