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Ingredients
Crust:
100 g coconut biscuits, finely crushed
60 ml melted butter
Filling:
500 ml LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Double Cream Vanilla Yoghurt or LANCEWOOD® Double Cream Mixed Berries Yoghurt or LANCEWOOD® Double Cream Apple & Cinnamon Yoghurt or LANCEWOOD® Double Cream Coconut Yoghurt
1 x 385 g can full cream sweetened condensed milk
90 ml freshly squeezed lemon juice
Grated zest of 1 lemon
5 ml vanilla essence
To finish:
- When using LANCEWOOD® Double Cream Plain Yoghurt or LANCEWOOD® Double Cream Vanilla Yoghurt or LANCEWOOD® Double Cream Mixed Berries Yoghurt – Top with your choice of fresh berries
- When using LANCEWOOD® Double Cream Apple & Cinnamon Yoghurt – Dust with cinnamon sugar before serving
- When using LANCEWOOD® Double Cream Coconut Yoghurt – Sprinkle with toasted coconut or top with slices of fresh mango and litchis
Method
Crust:
Mix together the biscuits crumbs and the butter and divide between 6 microwave safe mugs. Press into the bottom of the mugs.
Filling:
Beat the yoghurt, condensed milk, lemon juice, zest and vanilla essence together. Pour into the prepared crusts. Microwave on high for 6 - 8 minutes. Remove from the microwave and leave to cool. Refrigerate for 2 hours before serving.
To finish:
Serve with a topping of your choice based on the yoghurt flavour used.