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Puddings key lime pie


8 digestives
2oz/57g low fat marg for baking (suggests flora light)
1 sachet sugar free lemon and lime jelly crystals
2 tsp powdered gelatine
4 limes
green food colouring (optional)
400g muller light vanilla yog
7oz/198g quark
7 tbsp artificial sweetener

1. Put biscuits in a bag and crush with a rolling pin. Melt marg in a pan and combine with crushed biscs. Press biscuit mix into bottom of a 7"/18cm loose bottom tin and chill in fridge.
2. make jelly with 1/4 pt boiling water, stir in gelatine and allow to cool. Grate zest from 2 limes and squeeze jiuce from all 4 limes.
3. place cooled jelly in food processor with juice, food colouring, yog, quark and 6 tbsp sweetener. Blend until smooth and spread over biscuit base. Cover and chill over night.
4. Make candied lime by heating the zest, remaining sweetener and a little water for about 8 minutes or until liquid has evapourated. Set zest aside on some parchment until needed.
5. Remove from tin and decorate with candied zest.

Serves 8 - 5 syns per slice on all plans
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