Lemon syllabub
A quick dessert than can be as indulgent or as healthy as you want, experiment with your favourites
9
ratings
Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
No cook
Vegetarian
- 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.
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, sugar 15g, salt 0.05 g
Recipe from Good Food magazine, June 2007.
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http://www.bbcgoodfood.com/recipes/4406/
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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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Difficulty and servings
Serves 4
Preparation and cooking times
Prep 10 mins
No cook
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
Per serving
329 kcalories, protein 2g, carbohydrate 15g, fat 29 g, saturated fat 18g, fibre 0g, sugar 15g, salt 0.05 g
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