Dessert Recipes - Lemon Cheese Pots

Ingredients

• 175 g/6 oz/1 1/2 cups soup pasta

• Grated rind and juice of 1 large lemon

• 200 g/7 oz/1 carton low-fat soft cheese

• Caster (superfine) sugar

• 150 ml/2/3 cup double (heavy) cream

• Crystallized (candied) lemon slices

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Method:

1. Cook the pasta in plenty of boiling water until tender. Drain, rinse with cold water and drain again.

2. Beat the lemon rind and juice with the cheese and sugar to taste until smooth.

3. Whip the cream until lightly peaking and fold in with the pasta.

4. Spoon into ramekin dishes (custard cups) and chill until set. Decorate with crystallized lemon slices.