Denise says:

Desserts of a low fat healthy nature are not always easy to find, but this particular goal can be achieved by using low fat cream cheeses. In addition the non-dairy cream cheese is a delicious low fat option. This recipe makes a yummy and refreshing finale to any meal! The lemon and hazelnut flavoured with zest and juice of lemons with hazelnut liqueur. .

For those with nut allergies, substitute the nuts with blueberries and change the liquor to a fruit flavoured one.

Please note that this recipe uses raw eggs.

Preparation Time: 15 minutes plus 2 hours chilling
Cooking Time: No cooking!
Serves: 8 people

Ingredients:

100g sponge fingers – broken into small pieces
75ml hazelnut liqueur – or any other nut liqueur
4 eggs – separated
110g caster sugar
Zest of 3 lemons, juice of 2
250g low fat cream cheese/ mascarpone/ non dairy cream cheese Toffuti

Garnish
3 tablespoons roasted chopped hazelnuts

Method

1)Place the sponge fingers in a bowl and drizzle over the liqueur. Stir and set aside.
2)Using an electric mixer, beat the egg yolks with 110g sugar until thick and pale. Add the lemon zest and cheese.
3)In a separate bowl whisk the egg whites to stiff but not dry peaks.
Using a large spoon, mix a spoonful of egg white into the yolk mix to loosen, then fold in the rest with the sponge fingers. Spoon the mixture into 8 wine glasses or small glass bowls.
4)Chill for 2 hours.

To serve the stylish way: Top with chopped hazelnuts.
Tagged in: Dairy, Desserts, Dinner Party, Lemons, Shavuot