Lemon Curd
Core recipe
Points per
recipe: 3
3 rounded
dessertspoons Canderel (or similar)
zest and juice of 1 lemon
2 medium eggs (2½ points)
100g of virtually fat free fromage frais ½ points
zest and juice of 1 lemon
2 medium eggs (2½ points)
100g of virtually fat free fromage frais ½ points
Put lemon
zest and Canderel into a bowl. Beat together eggs and lemon juice and pour over
Canderel and zest. Put bowl over a pan
of simmering water and stir until egg starts to cook and thicken.
Remove from heat, allow to cool, then beat in fromage frais. Pour into a jar.
Will keep for 5 days in fridge.
Lemon Curd
Core recipe
Points per
recipe: 4½
3 heaped
dessertspoons sweetener
Grated rind and juice of 1 lemon
2 large eggs
60g Quark cheese
In a heatproof bowl beat the eggs with the lemon juice, add the lemon rind and sweetner.
Place the bowl in a pan of simmering water, stir slowly until the mixture thickens (approx 5 mins)
Stir in the Quark.
This isn't thick and 'jelly like' like normal lemon curd, but it does taste really nice and can be used in recipes instead of lemon curd.
Grated rind and juice of 1 lemon
2 large eggs
60g Quark cheese
In a heatproof bowl beat the eggs with the lemon juice, add the lemon rind and sweetner.
Place the bowl in a pan of simmering water, stir slowly until the mixture thickens (approx 5 mins)
Stir in the Quark.
This isn't thick and 'jelly like' like normal lemon curd, but it does taste really nice and can be used in recipes instead of lemon curd.
Lemon Curd
3 rounded dessertspoons Canderel (or similar)
zest and juice of 1 lemon
2 eggs (3 points)
100g of virtually fat free fromage frais (Sainsbury's BGTY) 0.5 points
zest and juice of 1 lemon
2 eggs (3 points)
100g of virtually fat free fromage frais (Sainsbury's BGTY) 0.5 points
Put lemon zest and Canderel into a bowl
beat together eggs and lemon juice and pour over Candereland zest
put bowl over a pan of simmering water and stir until egg starts to cook and thicken
remove from heat, allow to cool, then beat in fromage frais
put into jar
will keep for 5 days in fridge.
Recipe is only 3.5 points for the whole jar.
beat together eggs and lemon juice and pour over Candereland zest
put bowl over a pan of simmering water and stir until egg starts to cook and thicken
remove from heat, allow to cool, then beat in fromage frais
put into jar
will keep for 5 days in fridge.
Recipe is only 3.5 points for the whole jar.
Lemon Curd
F&H Plan [Zero pp's for the whore recipe]
ProPoints Plan [5pp's for the whole recipe]
3 heaped dessert spoons sweetener
Grated zest & juice of 1 lemon
2 Medium eggs
2oz low fat fromage frais
2 bowls 1 suitable for putting over a pan of simmering
water
Put a pan of water on to simmer,
place sweetener & lemon zest in bowl ready for pan
in bowl 2 whisk 2 eggs and lemon juice when combined add
to 1st bowl
put bowl over pan of simmering water and stir till thickened,
once thickened remove from heat and add 2oz low fat fromage frais whisk until
smooth, leave to cool
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