Food Network UK

Lemon Icebox Bars

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  • Low-fat lemony cheesecake bars that will please kids and grown-ups alike!
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Ingredients

  • For the crust:

  • 14 whole-grain digestive biscuits
  • 2 tbsp melted unsalted Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter
  • 1 tbsp dark brown sugar
  • 1/4 tsp salt
  • Cooking spray

  • For the filling:

  • 1 (225g) packet low-fat cream cheese, softened at room temperature
  • 1 (400g) tin fat-free sweetened condensed milk
  • 60ml pasteurized egg product
  • 1 tsp finely Technique: Grate Shredding a large ingredient to produce small, evenly-sized morsels. You can grate ingredients using a grating disc fitted inside your food processor. I know this Teach me, please grated lemon zest
  • 60ml fresh lemon juice
  • 2 tsp powdered gelatine
  • 3 tbsp boiling water

Use imperial measurements

Method

How to make Lemon Icebox Bars

1) Make the crust: Place digestive biscuits in the bowl of a food processor and pulse until crumbs are formed. Add Technique: Using Butter You could replace butter with Stork margarine. It's easy to use and comes in blocks, tubs and liquid for any kind of dish from sweet baking to savoury meals. I know this Tell me more butter , brown sugar and salt and pulse to incorporate, until crumbs resemble wet sand. Coat an 20cm square pan with cooking spray and pack crumbs firmly into the bottom of it. Refrigerate until ready to use.

2) Make the filling: In a large bowl, combine cream cheese, condensed milk and pasteurized egg product and beat on high with an electric mixer until smooth and creamy, about two minutes. Add lemon zest and juice and beat until fully incorporated, another 30 seconds. In a small bowl, combine the gelatin and boiling water and Technique: Whisk Using light, rapid sweeping strokes to thicken or thoroughly combine ingredients. You can also use a whisk attachment attached to a food processor. I know this Teach me, please whisk until gelatin is entirely dissolved; let cool two to three minutes. Stir the gelatin into the cream cheese-lemon mixture until well incorporated. Pour the filling over the crust. Refrigerate for eight hours or overnight, until filling is firm. Technique: Slicing Cutting a larger piece of food into even pieces or strips. I know this Teach me, please Slice into 5cm squares using a chilled knife coated with cooking spray.

Serving size is 1 square
Calories 155; Total Fat 5.5 g; (Sat Fat 3 g, Mono Fat 1.5 g, Poly Fat 0 g) ; Protein 5 g; Carb 22 g; Fiber 0 g; Cholesterol 18 mg; Sodium 165 mg