Low-fat lemon posset recipe

CLICK TO RATE
(638 ratings)

These low-fat lemon possets use four ingredients and are under 200 calories per portion.

Low-fat lemon posset
(Image credit: Future)
  • healthy
  • healthy
Serves6
SkillEasy
Preparation Time15 mins
Total Time15 mins
Cost RangeCheap
Nutrition Per PortionRDA
Calories184 Kcal9%
Fat11 g16%
Saturated Fat7 g35%
Carbohydrates20 g8%

Make these low-fat lemon possets ahead of time using just four ingredients for a simple but chic dinner party dessert.

If you love lemon posset but want something a little lighter than the classic, this recipe is ideal. Each posset is under 200 calories yet they taste super indulgent and luscious. The possets take around 15 minutes to make but need at least 4 hours chilling. This makes them perfect for making ahead. 

Ingredients

  • 425ml reduced fat crème fraîche
  • 100g caster sugar
  • 2 lemons, plus zest to serve (optional) 
  • Blueberries, to serve

WEIGHT CONVERTER

to

Method

  1. Put the crème fraîche and sugar into a saucepan. Add the peel of both lemons to give a more intense citrus flavour. Bring the mixture to a rolling boil and allow it to boil robustly for around 5 minutes. Ensure you stir continuously to avoid the bottom from burning. Squeeze the juice of the lemons into the mixture. Remove from the heat and strain.
  2. Pour the mixture into ramekins or into a larger serving bowl. Chill in the fridge for at least 4 hours.
  3. Serve with a handful of blueberries and a dusting of lemon zest.

Top tips for making low-fat lemon posset

Don't skimp on the chilling stage for these possets, even if you've made similar ones before and got away with it. The trick is to chill the posset for a good chunk of time, as the reduced fat crème fraîche has a softer consistency than full fat creams. For more helpful tips you might need when making this recipe, continue reading below. 

How many calories are in a lemon posset?

A classic lemon posset recipe usually uses double cream in the ingredients which can make them very calorific. This low-fat version uses reduced fat creme fraiche for a lighter taste and calorie count. Each posset is 184 calories. 

What is the difference between panna cotta and posset?

Both are creamy desserts with a smooth texture but panna cotta relies on a setting agent, usually gelatin to give it structure. A posset is set thanks to the addition of citrus juice, usually lemon, which causes a reaction in the cream or dairy product that makes it thicken. 

Why won’t my lemon posset thicken?

You need to be patient and ensure the mixture is heated for long enough. This evaporates some of the water content and helps thicken the mixture. You may also need to add more lemon juice. If there isn’t enough lemon juice or the lemons aren’t very acidic there won’t be enough to create the reaction needed that sets the cream, or in this case creme fraiche. 

To make the ganache these low-fat lemon possets you need a reliable, non-stick saucepan and we love the size of this milk pan from ProCook.

Gourmet Stainless Steel Milk Pan - View at ProCook

Gourmet Stainless Steel Milk Pan - View at ProCook

The saucepan has two lips for pouring which is very useful when transferring the lemon posset mixture into ramekins. The non-stick coating makes it easy. We recommend only using wooden or silicone utensils so that you don’t damage the bottom of the pan when mixing ingredients. 

For another classic pudding you should try our lemon pudding. If you’re feeling a little more adventurous our lemon tart looks very impressive or our lemon creams use only three ingredients and can be prepared ahead. Alternatively, we truly believe you can’t beat a slice of lemon drizzle cake

Rosie Conroy
Food Writer

Rosie is an experienced food and drinks journalist who has spent over a decade writing about restaurants, cookery, and foodie products. Previously Content Editor at Goodto.com and Digital Food Editor on Woman&Home, Rosie is well used to covering everything from food news through to taste tests. Now, as well as heading up the team at SquareMeal - the UK's leading guide to restaurants and bars - she also runs a wedding floristry business in Scotland called Lavender and Rose.