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Recipe of Lemon Ice Tarts
Recipe

Lemon Ice Tarts

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Delicious recipe to prepare a frozen lemon tart with sweetener without calories so diabetics can eat it too. This is delicious! He's very rich, do it!

Ingredients

4 portions
  • 8 Marie biscuits
  • 1 package whole wheat cracker, low in sugar
  • 100 grams almond
  • 1/2 glasses skim milk
  • 2 envelopes gelatin
  • 2 glasses skim milk
  • 1/2 glasses low fat sour cream
  • 15 envelopes no calorie sweetener, (diabesugar)
  • 4 lemons, , juice
  • 2 lemons, zest

Preparation

Grind all the cookies until you get a thick powder (you can do it using the blender).
Mix them with the almonds and pour in 4 molds for tart or in a medium for pie. Add 1/2 glass of milk and stir until you get a semi-solid mixture. Press against the bottom of the mold
Bake at 220 ° C for 5 minutes to dehydrate slightly and give a golden color.
Hydrates the gelatin in a glass of milk. Let stand and then heat in the microwave for 30 seconds, to dissolve.
In a bowl, mix the cream, the rest of the milk, the sweetener, the lemon juice and the zest.
Add the hot grenetina and incorporate well. Pour over the baked tartlets and refrigerate until set.

PRESENTATION

Who said that diabetics could not enjoy these delights?

TIPS

Refrigerate until curd.

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Nutritional information

* Information per 100g serving, percent daily values based on a 2,000 calorie diet.
Energy
204.1
kcal
10.21%
Carbohydrate, by difference
22.3
g
7.43%
Protein
6.2
g
12.4%
Total lipid (fat)
10.9
g
16.77%
100
Do you want to know what other nutrients this recipe has?
Provided by USDA
Rate this tip
Ratings (9)
Gladys Hernandez
16/05/2017 19:03:50
Voy a aprobar hacerla para mi sobrina😘
Nanny C Glez
11/04/2015 19:54:54
A través de Android una receta rica y diferente
Gina Ball
10/06/2014 16:16:53
muy buena esta receta si sale perfecta
Pilar Perez
19/03/2014 17:06:35
UN RICA RECETA HYA MUCHAS RECETAS PARECIDAS A ESTE PAY PERO ESTA ME PARECIO GENIAL GRACIAS PRO COMPARTIRLA.
Elisa López
02/05/2013 16:50:49
Muy buena opción Muchas gracias por compartir tu receta
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