Step 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 base and sides of an 18cm flan dish. Bake for 8 minutes. Set aside to cool.

Step 2 To make filling, combine yoghurt, condensed milk, lemon juice and zest. Mix well. In a small bowl, add gelatine to hot water and stir to dissolve. Add to yoghurt mixture and mix well.

Step 3 Pour filling into base. Chill for 2–3 hours, or overnight, until firm. Garnish with very thin lemon slices, lemon zest and mint.

Original ingredients

Base
100g digestive biscuits
50g butter
1 tablespoon caster sugar

Filling
150ml thickened cream
150ml condensed milk
2 large lemons
Topping
Lightly whipped cream
Lemon slices

What we did

• Used light condensed milk to cut the fat
• Replaced the cream with low-fat Greek yoghurt
• Added gelatine to maintain the texture

HFG lemon flan (per serve)

760kJ/180cal
Protein 4.7g
Total fat 6.5g
Sat fat 2.3g
Carbs 25.9g
Sugars 19.9g
Fibre 0.4g
Sodium 148mg
Iron 0mg
Calcium 118mg

Traditional lemon flan (per serve)

1320kJ/320cal
Protein 3.6g
Total fat 22.9g
Sat fat 14.5g
Carbs 25.0g
Sugars 19.3g
Fibre 0.4g
Sodium 160mg
Iron 0mg
Calcium 91mg