Luscious Little Lemon & Raspberry Pots
One thing that makes me very happy is when I find a low fat dessert that doesn’t taste like you are missing out… and this my fellow foodies is one such recipe! Fruity, light, and cakey with a delicious creamy ‘underbelly’ is definitely a winning combination in my book. These individual pots are easy to put together once you have all the ingredients measured out and can even be made in advance.
2 large eggs, separated
100g caster sugar
3 tbsp plain flour
2 tbsp melted butter
Finely shredded zest of 1 lemon
3 tbsp fresh lemon juice
225ml skimmed milk
1/8 tsp cream of tartar
340g raspberries, divided
Icing sugar for decoration (optional)
Preheat oven to 180c and place 6 ramekins in a baking dish. In a medium bowl, whisk together egg yolks and cater sugar until thick and creamy. Whisk in flour, butter, lemon zest and juice, and milk until blended. In a large bowl, whisk the egg whites and cream of tartar until stiff peaks are formed. Stir 1/4 of egg whites into the yolk mixture until blended and then gently fold in remaining whites. Gently fold in half of raspberries being careful to knockout too much of the air.
Spoon batter into ramekins and pour enough hot tap water into baking pan to come 2.5 cm (1 in) up sides of ramekins. Bake for 30-35 mins until cake layers are set and tops are golden. Remove the ramekins carefully from water and leave to cool for 10mins. Dust the pots with icing sugar (optional) and serve with more raspberries on top. A spoonful of light creme fraiche goes down a treat too.
Making ahead? Chill airtight for up to 1 day