makes 8 SERVINGS

206 calories | 30g carbs | 7.6g protein | 6.3g fat (per serving)

INGREDIENTS

• 56g butter, softened

• 42g granulated sugar

• 1 x Tsp. Lemon Peel, finely shredded

• 1/2 Tsp. Baking Powder

• 1/2 Tsp. Vanilla

• 1 x Egg, lightly beaten

• 175g Flour 

• 90g Fat Free Cream Cheese, softened

• 2 x Tbsp. Powdered Sugar

• 120g Natural Yoghurt, non-fat

• 200g Fresh berries

• Pinch of Salt

INSTRUCTION

Preheat your oven to 190ºC. For the crust, in a medium bowl beat the butter with an electric mixer on medium speed for 30 seconds. Add the granulated sugar, 1 teaspoon lemon peel, the baking powder, vanilla, and salt; beat until combined. Add the egg and again beat until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour (or knead gently until combined).

Press the dough into the bottom and up the sides of a 9-inch round pan with removable bottom. Line the crust with a double thickness of foil and bake for 6 minutes. Remove the foil and bake for a further 6 to 7 minutes, or until crust is lightly browned. Cool the crust on a wire rack.

For lemon cream, stir together the cream cheese, powdered sugar, and 1 teaspoon lemon peel in a small bowl. Gently mix in the yogurt. Spread the mixture on the bottom of the cooled crust. Top with berries. Remove sides of pan and cut into wedges to serve.