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serves
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Ingredients
- 4 tbsp almond meal
- 4 tbsp unsweetened desiccated coconut
- 1 tbsp honey
- 4 tbsp corn flour
- 2/3 cup fresh lemon juice
- Stevia or sweetener equivalent to ⅔ cup sugar
- 150 ml reduced fat Natural Greek Yoghurt
- 4 egg yolks whisked
- Light ricotta or light vanilla yoghurt to serve optional
Ingredients
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Instructions
- Preheat oven to 220C and line a tray with baking paper.
- Combine almond meal and coconut in a small mixing bowl and rub in honey until crumbly.
- Spread out on the lined tray and bake for approximately 5 mins until golden brown, being careful it doesn’t burn.
- Remove and set aside to cool.
- In a saucepan over a medium heat, briskly and continuously whisk cornflour, lemon juice and stevia until thickened.
- Remove from heat and briskly whisk in firstly egg yolks, then yoghurt, until mixture is smooth.
- Spoon evenly into 5 glasses or serving bowls, top with crumble mixture, ricotta (optional) and fresh lemon zest.
Recipe Notes
Recipe makes 5 serves at 180 cal per serve