Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chocolate | 1 oz (28g) semisweet | 155 |
| Yogurt | 170g plain Greek | 100 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vanilla | 1 tsp extract (4ml) | 12 |
| Lime | juice of 1 lime (44ml) | 11 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1½ lime jellies
- 350g Crème Fraiche quark or thick yogurt
- 25cm flan case
- Pint Double or Whipping Cream
- few drops Vanilla Essence
- juice and grated rind of 1 lime
- Caster Sugar to taste grated chocolate to decorate
Directions
Dissolve1 jelly in 4 fl oz/ 100 ml boiling water, then add 4 fl oz/ 100 ml very cold water, and chill. Dissolve the 1/2 jelly separately in 1/4 pint/ 150ml hot water and put in a small container to set.
When the whole jelly is cold, not set whisk until it becomes frothy and light. Then whisk in the crème fraiche, quark or yogurt and chill until thickened. Whisk again briefly and spoon into the flan case, on a serving plate. Flatten the top and chill for 5-10 minutes.
Whip the cream very slightly with vanilla, rind and juice and sugar to a soft consistency. Spoon evenly over the jelly and chill. Roughly chop ½ jelly and scatter round edge of topping. Sprinkle centre with chocolate; serve.
Category:Maltese Recipes
Category:Maltese Desserts