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Lemon syllabub

Lemon syllabub

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A star rating of 4.7 out of 5.33 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • No cook
  • Easy
  • Serves 4

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

  • Easily doubled
  • Easily halved
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal329
fat29g
saturates18g
carbs15g
sugars15g
fibre0g
protein2g
low insalt0.05g
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Ingredients

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

Method

  • STEP 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.

RECIPE TIPS
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.

Recipe from Good Food magazine, May 2007

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Overall rating

A star rating of 4.7 out of 5.33 ratings
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