There are those moments when all you feel like is something sweet. Anything will do. Chocolate (yes!), any type of cake, anything. As I dread those moments when sugar pangs hit, I tend not to buy sweets (except one particular dark chocolate with chunks of oranges in it). Yet unavoidably, there it was: the sugar call.
Knowing that Easter was just around the corner, I decided to approach this the clever way: prepare something sweet, yet healthy. That’s where the lemon and berry creamy pots came into the spot light.I remembered the recipe from the Good Food supplement on ‘Good for You – Healthy Eating’ (what could be more straightforward than this?). I made the creamy pots. We finished the creamy pots. And I am going to make the creamy pots again.
zest and juice of 1 lemon
12g sachet gelatine powder
200gr plain low fat cheese
250gr plain low fat yoghurt
5tbsp granulated artificial sweetener
250gr frozen berries, defrosted
Pour the lemon juice in a small heatproof bowl, sprinkle the gelatine over, place the bowl in a small pan of gently simmering water and melt the gelatine.
Mix together the lemon zest, cheese and yoghurt, and 4tbsp sweetener until smooth. Pour in the melted gelatine and stir to combine evenly.
Divide the mixture between 4 glasses, cover with cling film and place in the fridge for 1h.
Serve with defrosted berries on top of the pots.