|Posted on January 20, 2010 at 10:21 AM|
4½ Syns on Green choice
4½ Syns on Original choice
4½ Syns on Extra Easy
10 reduced fat digestive biscuits, finely crushed
3 medium egg whites
2 x 12g sachets powdered gelatine
75ml/3fl oz boiling water
3 x 200g pots Müllerlight toffee yogurt
3-4 tbsp artificial sweetener
1 tsp vanilla extract
Dark chocolate, melted (optional)
Cinnamon, to dust
Preheat the oven to 190ºC/Gas 5. Line a 20cm/8in springform cake tin with baking parchment.
Place the crushed biscuits in a bowl. Lightly beat 1 of the egg whites until frothy and add to the bowl. Stir well, then spoon the mixture into the prepared tin and press evenly over the bottom. Bake in the oven for 15 minutes, then set aside to cool.
Dissolve the gelatine in the boiling water.
Whisk the quark in a bowl until smooth. Stir in the yogurt, sweetener and vanilla extract.
Whisk the 2 remaining egg whites until stiff, then fold 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 4-5 hours, or until set.
Remove the pie from the tin and place on a serving plate. Slice the bananas and arrange neatly on top of the pie. Drizzle over some melted dark chocolate (1½ Syns per 1 tsp) if desired, dust with cinnamon and serve cut into wedges.