Banoffee pie

12:40:00 Unknown 0 Comments

INGREDIENTS

• 60g low fat spread
• 10 reduced fat digestive biscuits
• 2 x 12g sachets powdered gelatine
• 250g quark
• 3 x 175g pots Muller Light Toffee yogurt (or any Free toffee yogurt)
• 1 tbsp sweetener
• 1 tsp vanilla extract
• 2 egg whites*
• 2 bananas
• 2 level tsp cocoa powder, to decorate

METHOD

1. Preheat the oven to 190°C/Fan 170°C/Gas 5 and line a 20cm springform tin with non-stick baking parchment.
2. Melt the spread in a pan over a low heat
3. Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Pour in the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
4. While the base is in the oven, dissolve the gelatine in 5 tablespoons of boiling water.
5. Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.
6. Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.
7. Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours or until set.
8. Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.