Natvia Yoghurt Cream Pie
1 Envelop unflavored gelatin
60 mls Cold Water
60 g Natvia
80 mls Lemon Juice
375 g Fat free lemon yoghurt
1 Lemon, zested
500 mls Whole meal biscuit crumbs, sweet
165 g Low salt butter, melted
2 g Cinnamon
- Line the base and sides of a spring form tin with biscuit crumbs which have been mixed with melted butter and cinnamon. Chill in the freezer for 10 minutes.
- Meanwhile, in a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in Natvia and lemon juice. Add yoghurt and lemon peel; mix well.
- Pour into chilled biscuit base and freeze for 15 minutes. Top with light whipped cream and fresh berries. Cut and serve.
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