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Lime-Almond Flan

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1¼ cups (300 ml/150 g) coarsely ground whole wheat flour
¼ cup (50 ml/50 g) sugar
1 egg yolk
7 tbsp (100 ml/100 g) cold margarine
½ cup (125 ml/60 g) ground almonds


1½ (¼ oz/7 g/1 tbsp) envelopes unflavored gelatin
½ cup (125 ml) cold water
7 tbsp (100 ml/100 g) low-fat quark or puréed cottage cheese
2 cups (500 ml) buttermilk
Juice and grated zest of 1 lime
Lemon balm sprigs


Serves: 12


Combine flour, sugar and a pinch of salt. Make a well in the center and slip in the egg yolk. Place small pieces of margarine on top. Knead together quickly, then wrap in plastic wrap and refrigerate for 1 hour. Brown the almonds in a dry skillet (fry­ing pan) and leave to cool.

Preheat the oven to 350°F (180°C). On a floured work surface, roll out the dough until thin. Use a 10 inch (25 cm) springform pan to cut the dough. Line the bottom of the pan and pierce in several places with a fork. Shape the remaining dough into a rope and press into the sides of the pan. Bake for 10 minutes. Leave to cool on a wire rack for 45 minutes.

Soak the gelatin in the cold water for 5 minutes, then dissolve over hot water. Stir in the quark, buttermilk, lime juice and lime zest until smooth. Add sweetener and refrigerate for 20 minutes, until the gelatin starts to set.

Place the pastry on a cake plate and fill with the quark mixture. Refrigerate for at least 2 hours. Garnish with lemon balm, cut into 12 pieces and serve.

Per serving:- approx. 186 calories 6 g protein, 10 g fat, 18 g carbohydrates

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