Serves 8
4 pts per serving
25 g very low-fat spread, melted
100 g digestive biscuits, reduced fat, crushed
2 sachets gelatine, 10g each
400 ml skimmed sweetened condensed milk
6 teaspoons icing sugar, sifted
juice of two limes
zest from 3 limes)
1 tablespoon half-fat creme fraiche, (optional, to serve)
Mix together the melted low fat spread, digestive biscuits and 1 tbsp water. Press into the base of a spring form 20cm (8in) round tin.
Sprinkle the gelatine on to 3 tbsp hot water and stir to dissolve, or follow instructions on the pack.
Reserving 1 tsp grated zest for decoration, in a large bowl whisk together the condensed milk, remaining lime zest, juice and icing sugar until frothy. Add the dissolved gelatine and whisk until slightly thickened.
Pour into the tin and chill for at least 2 hours or until set. Cut into 8 slices and serve decorated with crème fraiche (if using) and the reserved lime zest.
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