Lemon and Berry Delights

These are ideal for the warmer summer days and can be made in a variety of flavours (by choosing different flavours of sugar-free jelly), and using a variety of fruit.  They are just 1 point each if following No Count, and 6 points each if tracking.

Ingredients (makes 4):

• 150g oats
• 40g Flora light (4 points)
• 1 flat tbsp. Splenda
• 4 tbsp skimmed milk
• 400g 0% Yeo Valley crème fraiche
• the zest of one lemon
• a quarter of a sachet of lemon and lime sugar-free jelly
• a tbsp Myprotein sugar-free butterscotch syrup (optional)
• blackberries, raspberries and blueberries to decorate

Method:

1. Preheat the oven to 180C.
2. Mix the oats and Splenda together before rubbing in the Flora with your fingers.
3. Add the milk and mix into the mixture.
4. Squash the mixture into four balls (it is quite sticky at this stage) and place into 4 metal rings on a baking tray (pictures of the rings can be found at the bottom of the Manchester Tart recipe).
5. Use hands to squash the ball shapes down to make fill the base in each ring.
6. Bake for 15 – 20 mins before taking out of the oven and allowing to cool – keep the metal rings in place.
7. Mix the crème fraiche, lemon zest, sugar-free jelly and sugar-free syrup in a bowl.
8. Share the mixture out into the metal rings, on top of the bases. Put in the fridge to cool and set.  (I put them in the fridge in a sealed plastic container.)
9. Just before serving, take them out of the rings and add the berries to the top.

NB: If adding choc shot, allow a further point for 2 tsp.