I got the idea for these delicious pots from an old Nigella Lawson key lime pie recipe which has been a favourite for years. I wanted to make something quick and simple for four people with no leftovers, and also wanted to make it a little healthier than the original recipe. These are lower fat than your standard key lime pies because I’ve used fat free greek yogurt instead of double cream, and the beauty of them is you can make the topping as healthy or indulgent as you like.
Ingredients (to serve 4)
Half a can of light condensed milk
250g fat free greek yogurt
Berries, chopped nuts, toasted coconut or crushed ginger biscuits
Put the condensed milk and yogurt into a bowl and grate in the zest of 3 limes, then squeeze in the juice of two of the limes.
Whisk with an electric hand mixer for a few minutes until thick and creamy. Pour into small glasses, bowls or ramekins and leave in the fridge for at least an hour or two to set.
Just before serving, add your toppings.. I’ve used blackberries, toasted chopped hazelnuts and toasted coconut, but crumbling ginger biscuits or crushing mini meringues and strawberries over the top would also be delicious.