HFG chilled lemon flan

Author: Niki Bezzant - Founding Editor

Photographer: Melanie Jenkins

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Serves: 8

Time to make: 15 mins , plus 2 hrs chilling

Hands-on time: 15 mins

Ingredients

More weights & measures

Flan base
100g Digestive biscuits
1 tablespoon castor sugar
50g reduced-fat spread, melted
Filling
150ml thick Greek yoghurt (we used Puhoi)
150ml light condensed milk
2 lemons, juice and zest
1 teaspoon gelatine powder
¼ cup hot water

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Instructions

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1 Preheat oven to 160°C. To make base, crush biscuits to a powder. Add sugar and mix. Add spread and mix together. Press firmly into the base and sides of an 18cm flan dish. Bake for 8 minutes. Remove from oven and set aside to cool.

2 To make filling, combine yoghurt, condensed milk, lemon juice and zest and mix well. Add gelatine to hot water and stir to dissolve. Add to filling mixture and combine.

3 Pour filling into base. Chill for 2-3 hours or overnight until firm. Decorate with extra thin lemon slices and lemon zest.

HFG tip

Original ingredients

100g digestive biscuits
50g butter
1 tablespoon castor sugar
150ml thickened cream
150ml condensed milk
2 large lemons
lightly whipped cream
fresh lemon slices

What we did

used light condensed milk to cut the fat
replaced cream with Greek yoghurt
added gelatine to maintain the texture

Traditional chilled lemon flan (per serve)

Total energy 1300kJ
Total fat 22g (14 saturated fat)

HFG chilled lemon flan (per serve)

Total energy 700kJ
Total fat 6g (2g saturated fat)

Nutrition Info (per serve)

Calories 167 cal

Kilojoules 700 kJ

Protein 5 g

Total fat 6 g

Saturated fat 2 g

Carbohydrates 25 g

Sugar 18 g

Dietary fibre 1 g

Sodium 80 mg

Calcium 100 mg

Iron N/S

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.

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