HFG chilled lemon flan
- Flan base
- 100g Digestive biscuits
- 1 tablespoon castor sugar
- 50g reduced-fat spread, melted
- 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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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.
100g digestive biscuits
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)
Total fat 6g
–Saturated fat 2g
Dietary fibre 1g
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