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.
100g digestive biscuits
1 tablespoon caster sugar
150ml thickened cream
150ml condensed milk
2 large lemons
Lightly whipped cream
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)
Total fat 6.5g
Sat fat 2.3g
Traditional lemon flan (per serve)
Total fat 22.9g
Sat fat 14.5g