Slimming world healthy recipe: Banoffee Pie

4 Syns per serving; serves 10

Ingredients

  • 60g low-fat spread
  • 10 reduced-fat digestive biscuits
  • 2 x 12g sachets powdered gelatine
  • 250g plain quark
  • 3 x 160g pots Mullerlight Toffee yogurt
  • 1 tbsp sweetener
  • 1 tsp vanilla extract
  • 2 egg whites*
  • 2 bananas
  • 2 level tsp cocoa powder, to decorate
  • *Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.

Method

  1. Preheat your oven to 190°C/fan 170°C/gas 5 and line a 20cm springform tin with non-stick baking parchment. Melt the spread in a non-stick saucepan over a low heat.
  2. Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Add 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.
  3. While the base is in the oven, dissolve the gelatine in 5 tbsp boiling water.
  4. Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.
  5. Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.
  6. Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours, or until set.
  7. Carefully release the pie from the tin. Slide onto a serving plate, still on its base if necessary. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder. Slice into 10 equal pieces to serve.

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