Lemon mousse tart

Serves: 10

Time to make: 30 mins , plus 30 mins chilling

Ingredients

Base
spray oil, for greasing
150g digestive biscuits, crushed
50g reduced-fat spread
Filling
1 packet low-sugar lemon jelly crystals
1 tablespoon gelatine
1 cup boiling water
juice and grated rind 1 medium lemon
1 cup light evaporated milk, chilled
1 cup lemon-flavoured yoghurt
To serve
reduced-fat Greek yoghurt
zest of lemon

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Line the base of a 22cm springform cake tin with greaseproof paper. Grease the sides with spray oil.

2 Combine biscuits and melted spread in a bowl. Mix well, then press into tin base. Refrigerate for about 30 minutes.

3 Dissolve jelly crystals and gelatine in water. Stir well. Add lemon juice and rind, and chill until just starting to set (see tip).

4 In a separate bowl, whip evaporated milk until it forms stiff peaks. Add jelly crystal mix. Whisk well to combine. Stir in lemon-flavoured yoghurt, then transfer mixture to tin. Put aside to set. Remove from tin to serve.

HFG tip

It is important the jelly is only just beginning to set, so keep an eye on it. If it is too solid, the tart will look curdled when mixed.

Nutrition Info (per serve)

Calories 160 cal

Kilojoules 670 kJ

Protein 6 g

Total fat 8 g

Saturated fat 3 g

Carbohydrates 15 g

Sugar 9 g

Dietary fibre 1 g

Sodium 120 mg

Calcium 140 mg

Iron 0 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.