BISCUIT PUDDING LEMON PIE

BISCUIT  PUDDING  LEMON  PIE:
INGREDIENTS:                        (serves 4-6)

For the base:
250  gm Marie biscuits
4  tsp  butter
5  Sugar Free Pellets (crushed) or equivalent spoons
                                 Sugar Free Powder

For lemon pie:

Freshly made paneer from 500 ml milk

4  tbsp thick curd (dahi)

4  tsp  lemon juice

2  tsp  gelatin

2  tbsp  each chopped cherries/green grapes/

                           pineapple for decoration

12  Sugar Free Pellets or equivalent Sugar

                                  Free Powder

METHOD:

• For the Biscuit base: Powder Marie biscuits, add butter and roast in a pan till golden brown.
• Remove from heat, add sugar free pellets/powder and press powder in an 8" pie-dish. Let it cool.

For the Lemon Pie:

• Boil the milk. Remove from heat.  Add 4 tbsp of thick yogurt (dahi) and stir gently till the milk curdles.
• Allow it to cool for some time. Pour the paneer into a thin muslin cloth and hang it so that the water drains out.
• Mash/smoothen paneer or mix with hand blender for a smooth paste. Add lemon juice and crushed sugar free pellets/powder and stir well.
• Make gelatin (To prepare gelatin, follow the chocolate souffle recipe). Add gelatin to the paneer and beat well. Pour over biscuit base.
• Decorate with cherries/grapes/pineapple. Refrigerate for an hour to set. Serve chilled.