Rosemary Shragers Lemon curd Ice cream with Fatless coconut biscuits

Ingredients:

250g Ready made lemon curd (Gales)

125g Crème fraiche

250g Greek yoghurt

Garnish with Strawberries

Method:

Mix together the natural yoghurt and the crème fraiche.

Stir into the lemon curd.

Churn in an ice-cream machine.

Fatless coconut biscuits

Ingredients

70g desiccated coconut

90g caster sugar

4 tbsp ground almonds

2 tbsp plain flour or Self-Raising gluten free flour

1 whole egg, beaten

Method

1. Mix all the dry ingredients together in a bowl, now add the egg and mix well.
2. Divide into 14 equal sized balls (roughly the size of a walnut), place onto a lined baking tray, nicely spaced apart as they will spread. With a wet hand press them down a little.
3. Now put them into a preheated oven at fan 170c/gas mark 3 for 15-20 minutes, or until pale golden brown. Put them onto a wire rack to cool. If you can restrain yourself, allow them to cool before eating. They should be chewy in the middle and crunchy on the outside.