Name: Low-fat lemon posset recipe
Prep time: 15 min
Total time: 15 min
Yield: Serves: 6
Cuisine: British, Baking
Ingredients: 425ml reduced fat crème fraîche; 100g caster sugar; 2 lemons, plus zest to serve (optional); Blueberries, to serve

By Rosie Conroy

last updated 26 July 2023

in Recipes

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

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Method

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.
Pour the mixture into ramekins or into a larger serving bowl. Chill in the fridge for at least 4 hours.
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.

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 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.