Monday, June 18, 2012

Lemon desert

for the base:
250 gr. digestive biscuits
50  gr. honey

for the cream:
1 tin of condensed sweet milk (zacharoucho gala)
400 gr. strained yogurt
the juice of 3 lemons
grated skin of 1 lemon

mint for garnish

Break and mix the digestives with the honey. Form layers inside glasses like I did (or place all of the base in one big tin). Leave in the fridge for 15 minutes.

Prepare the cream by mixing the condensed milk with the yogurt and the lemony ingredients. You don't need a mixer!

Pour the cream over the first layered biscuit base and repeat a couple of times more. On top sprinkle some of the biscuit mix and 
decorate with mint.

This is the perfect desert after a big dinner, light, fresh and so easy to make!

I think I am going to make 12 more of these for Wednesday's dinner party. The occasion: my love is coming on a surprise visit from Ireland...