Lemon syllabub

Lemon syllabub

A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites

Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

No cook
Vegetarian

Vegetarian

Method

  1. Whip the cream and sugar together until soft peaks form. Stir in the wine, most of the lemon zest and the juice. Spoon into glasses or bowls, sprinkle with the remaining zest and serve with almond thins or berries.
Try

Drop some calories

Try using half 0% fat Greek yogurt, half cream for a healthier dessert.

Make it a fresh fruit trifle

Arrange sponge finger biscuits over the bottom of a serving bowl. Mix together 2 tbsp white wine with 1 tsp caster sugar and sprinkle over, then top with mixed fresh fruit. Make up the syllabub as before and spoon over to finish.

Per serving

329 kcalories, protein 2g, carbohydrate 15g, fat 29 g, saturated fat 18g, fibre 0g, salt 0.05 g

Recipe from Good Food magazine, June 2007.

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Latest comments and suggestions

  • 22 November 2007

    Kt G rated and commented on this recipe

    4 stars

    So quick that I easily whipped it up between the main course and pudding! I added some extra lemon to make it a bit more tangy. Only need a small amount as it's quite rich. I served it with blueberries and shortbread.

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  • 13 January 2008

    icelesley rated and commented on this recipe

    5 stars

    Quick, easy and yummy.

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  • 28 January 2008

    neets commented on this recipe

    lovely, very easy to make, loved it, will be making it again

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  • 28 March 2008

    sarahkatek rated and commented on this recipe

    5 stars

    I have made this a few times - so quick and easy and we have it with raspberries AND almond thins!

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  • 03 April 2008

    Zot the Bot rated and commented on this recipe

    5 stars

    I made this for a girlie lunch dessert and its was GORGEOUS. I used the suggestion of adding sponge fingers to the bottle of the glass with strawberries and blueberries - fab. So so easy to make. Will definately be making this again... and again... and again!

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  • 13 April 2008

    Nona rated and commented on this recipe

    5 stars

    Very easy, but rich. Served with summer fruits and homemade shortbread. Will make again as posh pud for dinner party.

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  • 24 April 2008

    shirleys pic commented on this recipe

    i would half the amount of sugar as i found this overly sweet

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  • 24 April 2008

    shirleys pic rated this recipe

    2 stars

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  • 23 June 2008

    vickivale rated and commented on this recipe

    2 stars

    not fussed about this at all. not worth all the whipping!

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  • 10 October 2008

    Nicky R commented on this recipe

    Lovely. Made the fresh fruit salad version which was a superb contrast for the sweetness of the lemon cream.

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  • 15 July 2009

    consultant rated and commented on this recipe

    5 stars

    Very quick and easy to make. Very rich though so you won't need much per serving. My guests loved it but struggled with the amount I served up to each of them.

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  • 20 October 2009

    tanya rated and commented on this recipe

    5 stars

    Nice and quick dessert. Put 2 puts of whipping cream and 1 part lemon yogurt. As everyone suggested served with raspberries and shortbreads. It looks lovely and relaxing. Will experiment with different yogurts next time.

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Difficulty and servings

Easy

Serves 4

Preparation and cooking times

Preparation time

Prep 10 mins

No cook
Vegetarian

Vegetarian

Zesty no-cook pud

Ingredients

  • 284 tub whipping cream
  • 50g caster sugar
  • 50ml white wine
  • zest and juice from ½ lemon
  • almond thins or berries , to serve
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Per serving

329 kcalories, protein 2g, carbohydrate 15g, fat 29 g, saturated fat 18g, fibre 0g, salt 0.05 g

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