This turned out better than I expected and is super low in fat & calories.
Next time I will aim for a more biscuity base rather than using the Weet Bix.
The cereal gave the slice more of a soft texture than a crunchy base.
You will need:
100 grams of stevia/equal/Natvia- whatever is your preference
20 grams almond meal
6 Weet Bix biscuits
1 container of yoghurt- I used Chobani Greek yoghurt
1/2 a cup of freshly squeezed lemon juice
100ml of hot water to dissolve 2 tablespoons of gelatine
3 tablespoons butter, melted – I used Nuttlex
Begin by crushing up the Weet Bix and then mixing in the Almond Meal. Add the melted butter and once thoroughly combined, place in a small tray. Push the mix down with a fork to create a base.
You could always use crumbled biscuit such as Marie or Nicè for a crunchy base- this will add calories though.
Refrigerate for two hours so the base is firm.
To make the lemon filling blend the yoghurt with the lemon juice. I used an electric mixer to get a lot of air into it & create a more fluffy texture. Add the sweetener & continue to beat for a good few minutes.
Dissolve the gelatine in the hot water and once all dissolved add to the yoghurt mix.
Remove the base from the fridge and pour on the lemon mixture.
Refrigerate for another 2 hours & then remove from pan and cut in slices or squares.
There are many options with this recipe, it could be made gluten free, easily made vegan or flavours added or removed.
But for 39 calories a piece- I was able to cut 20 pieces from this recipe- it has enough flavour and taste to be a satisfying sweet treat.