Lemon
- Thread starter R.G
- Start date
slimforsummer
Full Member
Syn Free Lemon Meringue Pie
300 gms quark
1 lemon, grated rind and juice
3 medium eggs, separated
4 tbsp granulated sweetener
Preheat oven to 180°C / 350°F / Gas Mark 4.
Beat the Quark in a bowl to make it smooth and creamy.
Add lemon rind and juice, egg yolks and 2 tbsp of the sweetener.
Share between 4 small heatproof dishes or ramekins.
Stand them on a baking sheet and bake for 10 minutes.
Meanwhile, whip egg whites in a grease-free bowl until they hold their shape.
Whisk in remaining sweetener.
Remove desserts from oven and pile meringue on top.
Return to oven to bake for 5 more minutes, until golden brown.
Serve chilled.
300 gms quark
1 lemon, grated rind and juice
3 medium eggs, separated
4 tbsp granulated sweetener
Preheat oven to 180°C / 350°F / Gas Mark 4.
Beat the Quark in a bowl to make it smooth and creamy.
Add lemon rind and juice, egg yolks and 2 tbsp of the sweetener.
Share between 4 small heatproof dishes or ramekins.
Stand them on a baking sheet and bake for 10 minutes.
Meanwhile, whip egg whites in a grease-free bowl until they hold their shape.
Whisk in remaining sweetener.
Remove desserts from oven and pile meringue on top.
Return to oven to bake for 5 more minutes, until golden brown.
Serve chilled.
slimforsummer
Full Member
Your welcome just found another in my archive -
Sumptuous Cheesecake
Syns per Serving | Original & Green – 1½ Syns
Servings | 10
Ingredients
For the base
- 56gm (2oz) bran flakes, crushed (9 Syns)
- 1tbsp artificial sweetener
- 1 drop vanilla extract
- warm water to bind ingredients together
For the filling
- 2 sachets sugar free lemon & lime jelly (4 Syns)
- ½ pt boiling water
- 255gm (9oz) Quark
- 454gm (1lb) virtually fat free cottage cheese (sieved or blended to remove lumps)
- 227gm (8oz) virtually fat free fromage frais
- artificial sweetener to taste
- 2 drops vanilla extract
For the topping
- fruit of your choice (see footnote)
Method
1. Line an 8” (removable base) cake tin with baking parchment.
2. Bind together all of the base ingredients and spread over the lined base (it doesn’t matter if the base isn’t totally covered or there are any gaps in it) and bake for 15 minutes at 190C / 350F / Gas Mark 5. Remove from the oven and set aside to cool.
3. Make up the jellies using no more than the ½ pint of boiling water. Set aside to cool but do not allow to set.
4. Blend the rest of the filling ingredients together using as much or as little sweetener to your own taste, then refrigerate.
5. When the jellies are cool, blend in with the cheese mixture and pour on top of the cooled base. Return to the fridge and leave for at least two hours.
6. Once chilled, decorate with fruit of your own choice.
Note: frozen summer fruits are best if you want the finished cheesecake to have a nice pink top. Place the frozen fruits on a plate in a single layer, sprinkle with plenty of sweetener & then leave to defrost. Once thawed, arrange the fruit around the top of the cheesecake and then pour the juice over, gently rocking the cheesecake so that the juice coats it all.
Sumptuous Cheesecake
Syns per Serving | Original & Green – 1½ Syns
Servings | 10
Ingredients
For the base
- 56gm (2oz) bran flakes, crushed (9 Syns)
- 1tbsp artificial sweetener
- 1 drop vanilla extract
- warm water to bind ingredients together
For the filling
- 2 sachets sugar free lemon & lime jelly (4 Syns)
- ½ pt boiling water
- 255gm (9oz) Quark
- 454gm (1lb) virtually fat free cottage cheese (sieved or blended to remove lumps)
- 227gm (8oz) virtually fat free fromage frais
- artificial sweetener to taste
- 2 drops vanilla extract
For the topping
- fruit of your choice (see footnote)
Method
1. Line an 8” (removable base) cake tin with baking parchment.
2. Bind together all of the base ingredients and spread over the lined base (it doesn’t matter if the base isn’t totally covered or there are any gaps in it) and bake for 15 minutes at 190C / 350F / Gas Mark 5. Remove from the oven and set aside to cool.
3. Make up the jellies using no more than the ½ pint of boiling water. Set aside to cool but do not allow to set.
4. Blend the rest of the filling ingredients together using as much or as little sweetener to your own taste, then refrigerate.
5. When the jellies are cool, blend in with the cheese mixture and pour on top of the cooled base. Return to the fridge and leave for at least two hours.
6. Once chilled, decorate with fruit of your own choice.
Note: frozen summer fruits are best if you want the finished cheesecake to have a nice pink top. Place the frozen fruits on a plate in a single layer, sprinkle with plenty of sweetener & then leave to defrost. Once thawed, arrange the fruit around the top of the cheesecake and then pour the juice over, gently rocking the cheesecake so that the juice coats it all.
starsapart
Full Member
Omg is this really free?!
slimforsummer
Full Member
Yep yep yep - enjoy 
