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Instructions |
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1. Put biscuits in a bag and crush with a rolling
pin. Melt margarine in a pan and combine with
crushed biscuits. Press biscuit mix into bottom of a
7inch/18cm loose bottom tin and chill in fridge.
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2. Make jelly with 1/4 pt boiling water, stir in
gelatine and allow to cool. Grate zest from 2 limes
and squeeze jiuce from all 4 limes.
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3. place cooled jelly in food processor with juice,
food colouring, yoghurt, quark and 6 tbsp sweetener.
Blend until smooth and spread over biscuit base.
Cover and chill over night.
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4. Make candied lime by heating the zest,
remaining sweetener and a little water for about 8
minutes or until liquid has evapourated. Set zest
aside on some parchment until needed.
5. Remove from tin and decorate with candied zest.
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Serving
Suggestions |
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5 syns per slice on all plans
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Originally Submitted
8/20/2013
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