Easy banoffee pie Recipe Craving a classic treat but watching your waistline? This Banoffee Pie is the perfect solution! With its low-syn ingredients and delicious taste, you can indulge without guilt. About Time 35 minutes plus 4 hours chillingThis recipe will take you 35 minutes plus 4 hours chilling Serves 8 Ingredients 10 plain digestive biscuits 5 level tbsp low-fat spread 2 x 12g sachets powdered gelatine 250g plain quark 3 x 160g pots fat-free no-added-sugar Müllerlight Toffee Yogurt 3-4 level tbsp sweetener granules 1 tsp vanilla extract 2 medium egg whites 2 bananas, thinly sliced Instructions Preheat your oven to 190°C/fan 170°C/gas 5 and line a 20cm spring-form cake tin with baking paper. Put the biscuits in a polythene bag, then finely crush with a rolling pin and tip into a bowl. Melt the spread and add it to the biscuits. Stir to mix well, then spoon this mixture into the prepared tin and press it down using the back of a spoon so it evenly covers the base. Bake in the oven for 15 minutes, then set aside to cool. Dissolve the gelatine in 5 tbsp boiling water. Whisk the quark in a bowl until smooth and stir in the yogurt, sweetener and vanilla. Whisk the egg whites until stiff using an electric hand whisk, then fold them into the quark mixture along with the gelatine liquid. Spoon over the prepared biscuit base, smoothing the top with a palette knife and chill for around 5 hours or until set. Remove the pie from the tin and put it on a serving plate. Slice the bananas and arrange neatly on top of the pie. An optional finishing touch is to drizzle a little melted dark chocolate over the pie.

Easy banoffee pie Recipe

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Easy banoffee pie Recipe
Craving a classic treat but watching your waistline? This Banoffee Pie is the perfect solution! With its low-syn ingredients and delicious taste, you can indulge without guilt.

About Time

  • 35 minutes plus 4 hours chillingThis recipe will take you 35 minutes plus 4 hours chilling
  • Serves 8

Ingredients

  • 10 plain digestive biscuits
  • 5 level tbsp low-fat spread
  • 2 x 12g sachets powdered gelatine
  • 250g plain quark
  • 3 x 160g pots fat-free no-added-sugar Müllerlight Toffee Yogurt
  • 3-4 level tbsp sweetener granules
  • 1 tsp vanilla extract
  • 2 medium egg whites
  • 2 bananas, thinly sliced

Instructions

  • Preheat your oven to 190°C/fan 170°C/gas 5 and line a 20cm spring-form cake tin with baking paper.
  • Put the biscuits in a polythene bag, then finely crush with a rolling pin and tip into a bowl. Melt the spread and add it to the biscuits. Stir to mix well, then spoon this mixture into the prepared tin and press it down using the back of a spoon so it evenly covers the base. Bake in the oven for 15 minutes, then set aside to cool.
  • Dissolve the gelatine in 5 tbsp boiling water.
  • Whisk the quark in a bowl until smooth and stir in the yogurt, sweetener and vanilla.
  • Whisk the egg whites until stiff using an electric hand whisk, then fold them into the quark mixture along with the gelatine liquid. Spoon over the prepared biscuit base, smoothing the top with a palette knife and chill for around 5 hours or until set.
  • Remove the pie from the tin and put it on a serving plate. Slice the bananas and arrange neatly on top of the pie.
  • An optional finishing touch is to drizzle a little melted dark chocolate over the pie.