RASPBERRY AND LEMON ICE CREAM SQUARES

MAKES 16 SQUARES READY IN 35 MINUTES, PLUS FREEZING

juice of 1 lemon and grated zest of ½ lemon

1 level tbsp sweetener

400g ready-made low-fat custard from a can or carton

300g fat-free natural fromage frais 2 egg whites low-calorie cooking spray

12 ginger nut biscuits

25g low-fat spread

250g raspberries, halved

★ First make the lemon ice cream. Put the lemon juice and 2 level tsp sweetener in a small pan over a low heat and warm gently until dissolved. Stir in the lemon zest and cook for 1 minute or until reduced by half and slightly syrupy. Set aside to cool. Put the custard and fromage frais in a bowl and stir well to combine, then stir in the lemon syrup. Whip the egg whites in a clean bowl until frothy and holding their shape. Whisk in the remaining 1 level tsp sweetener then fold the mixture into the custard. Transfer to a shallow freezer-proof container and freeze for 4 hours or until just firm but soft enough to spread, stirring every 30 minutes to stop crystals forming. (You can use an ice cream maker instead.) Take care that it doesn’t freeze solid.

★ Meanwhile, spray a shallow 20cm x 20cm tin with low-calorie cooking spray and line with greaseproof paper. Put the biscuits into a freezer bag, seal well and give them a good bash with a rolling pin to make fine crumbs. Melt the low-fat spread in a small pan over a low heat (or in the microwave) then stir in the biscuit crumbs and mix well. Spill the crumbs into the lined tin and spread out evenly. Spoon the ice cream on top of the biscuit layer and level with the back of a spoon. Press the raspberries in lightly. Freeze for 1 hour then cut into squares to serve. (If made in advance, soften the ice cream in the fridge for 15 minutes.)