This low fat lemon posset recipe is unbelievably light and airy, and an elegant make-ahead dessert that can be served as a palette refresher at the end of a meal. The silky smooth texture paired with a citrus tang is a combination that really can’t go wrong! We’ve used reduced fat crème fraiche in our low fat lemon posset, which creates the same great richness but is less cloying than full fat or double cream, and takes the calorie count down to just 184 per serving – practically saintly. If you want you can serve this low fat lemon posset with some biscuits on the side, for scooping the lemony mixture up with. Biscuits are a great way to add texture and crunch, so go for something with a good snap – like a simple butter biscuit.
- 425ml reduced fat crème fraiche
- 100g caster sugar
- 2 lemons
- Blueberries, to serve
- lemon zest, to serve
Place the crème fraiche and sugar into a large saucepan. Add the peel of both lemons to give a more intense citrus flavour. Bring the mixture to a rolling boil and allow to boil robustly for around 5 minutes. Ensure you stir continuously to avoid the bottom from burning. Squeeze the juice of the lemons into the mixture. Remove from the heat and strain.
Pour the mixture into ramekins. Chill in the fridge for at least 4 hours.
Serve with a handful of raspberries and a dusting of lemon zest.
The trick is to chill the posset for a good chunk of time, as the reduced fat crème fraiche has a softer consistency than full fat creams