Total Time
30mins
Prep 30 mins
Cook 0 mins

I adapted a magazine recipe for low-fat lemon pie into this dish. My family love it -but it's pretty sharp, so something of a 'grown-up's' dessert! A sweeter version could be made with strawberry or raspberry sugarfree jelly and a layer of that fruit instead of orange. Needs to chill overnight.

Ingredients Nutrition

Directions

  1. Break the sponge fingers in half and place in the bottom of a large bowl (I use a fruitbowl).
  2. Grate the zest of the lemon and one orange and reserve. Juice the lemon and reserve juice.
  3. Peel the other orange - now place the segments of both oranges on top of the sponge fingers.
  4. Make up the jelly according to instructions - when dissolved, add the zest, lemon juice, yoghurt and quark. Mix all together really thoroughly - use a blender if you have one. Pour into the bowl on top of sponge and fruit. The stuff will float - this isn't a layered dessert.
  5. Sprinkle on some chocolate shavings and leave to set in the fridge overnight.

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