Based lemon sponges with lemon sauce

Based lemon sponges with lemon sauce

2 eggs
50g Caster sugar
100g plain flour
Finely grated zest of 1 lemon

juice of 1 lemon
2 tablespoons cornflour
300ml water
25g fructose
3 tablespoons of low-fat fromage frais

Preheat the oven to Gas Mark 4/180 c/350 F, Line the base of four individual ramekin dishes with non-stick. Using electric beaters, whisk together the eggs and caster sugar until the mixture is light and foamy. Sift in the plain flour and fold in with lemon zest. Divide the mixture between the dishes and bake for 20mins.

To make the sauce, mix the lemon juice and cornflour together to form a thin paste. Heat the water and fructose in a small pan until boiling. Add the cornflour paste and cook, stirring, until you have a smooth thickened sauce Reduce the heat a and simmer for 5 mins. Remove from the heat and whisk in the fromage frais