(Makes 8 slices)

Portion size: 1 slice


  • 150 g Digestive biscuits
  • 50 g low-fat margarine, melted


  • 10 ml dry gelatine
  • 20 ml water
  • 125 ml reduced-fat cream
  • 275 ml low-fat Bulgarian yoghurt
  • 5 to 10 ml orange or lemon zest, finely grated
  • 25 ml fresh lemon juice
  • 130 g (160 ml) white sugar
  • 80 ml water
  • 2 large egg whites


  • 2 large oranges, peeled and sliced thinly

Process the biscuits in a food processor until fine. Add melted margarine and mix until moist. Press crumb mixture into a tart tin of 25 to 30 cm. (If you use a 25 cm tin, it should be at least 5 cm deep.) Chill crust until needed. Soak gelatine in water. Heat cream to boiling point and stir in soaked gelatine until it has melted. Place yoghurt, zest, juice and cream mixture into a medium-sized mixing bowl. Whisk mixture well, using a wire whisk. Heat sugar and water in a medium-sized mixing bowl over moderate heat, and stir until sugar has melted. Bring sugar syrup to the boil and boil for 2 minutes over high heat. While syrup is boiling, whisk egg whites until stiff. Add boiling syrup to egg white in a thin stream, while whisking continuously. Keep whisking until mixture has cooled. Fold egg white mixture into yoghurt mixture and spoon into prepared crust. Refrigerate until set. Serve with slices of orange.