Lemon yogurt posset
15 min · 14 g protein · 171 cals / serving
The old English three-ingredient pudding, rebuilt: a little cream boiled with sugar and thickened with lemon, the way a posset is made, then folded into thick, lemony skyr so every glass is bright, tangy and smooth as custard. Topped with fresh raspberries and a few curls of zest. Ten minutes of work, and it waits in the fridge until you want it.
Ingredients
Lemon cream
- 2 1/2 tbsp heavy cream
- 1 tbsp granulated sugar
- 1 tbsp lemon juice
- 2 tsp lemon zest, finely grated, plus extra curls to serve
Lemon skyr
- 2 cups skyr, or thick nonfat Greek yogurt
- 2 tbsp lemon juice, the rest of about 1 1/2 lemons
- 1/2 tsp vanilla extract
- to taste stevia
To serve
- 2 1/2 cups raspberries
Steps
- Bring the cream and sugar to a boil in a small saucepan, stirring until the sugar dissolves, and let it bubble for 1 minute.
- Take the pan off the heat and stir in 1 tbsp of the lemon juice and the zest: the hot cream thickens as the lemon goes in. Leave it to cool for 10 minutes, stirring once or twice.
- Whisk the skyr with the remaining 2 tbsp lemon juice, the vanilla and the sweetener until smooth, then fold in the lemon cream in two goes until evenly combined. Taste and add a little more sweetener or lemon if you like. Divide among four small glasses and chill for at least 1 hour; it firms up a little as it chills.
- Top with raspberries and a few curls of lemon zest just before serving.
Good to know
Why boil the cream at all?
Cream boiled with sugar thickens when the lemon goes in, which is how a classic posset is made, and it gives the glass its rich, rounded lemon-cream flavour. Here it is only a few spoonfuls: the thick skyr gives the posset its body, so it is spoonable straight away and a little firmer after an hour in the fridge.
Why a little sugar and a little sweetener?
Sugar boiled with the cream rounds out the lemon in a way a sweetener cannot, so the tablespoon of sugar goes there. The skyr needs more sweetness than that to taste like a posset, and stevia supplies it. For the most classic taste, leave out the stevia and stir 2–3 tbsp (25–40 g) of sugar into the skyr instead; it then scores about 65 rather than 73.
Something crunchy on top?
A crumbled shortbread finger or a ginger biscuit over the four glasses is very good and adds only a little.
Alternative
Per
- Calories
- 76
- Protein
- (35%)
- 6 g
- Fat
- (22%)
- 2 g
- Carbohydrates
- (43%)
- 9 g
- of which sugar
- 5 g
- Fiber
- 2 g
- Sodium
- 25 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. General guidance, not medical advice. Talk to your prescriber. How
As written, 684 kcal goes into the pot and 907 g of ingredients comes out as about 895 g of food: 76 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.