Banoffee Pie

Serves 10 Ready in 30 minutes, plus cooling and setting

60g low-fat spread

10 reduced-fat digestive biscuits

2 x 12g sachets powdered gelatin

250g quark

3 x 175g pots Muller Light Toffee yogurt 1 tbsp sweetener

1 tsp vanilla extract

2 egg whites*

2 bananas

2 level tsp cocoa powder, to decorate

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 low-fat 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, put 150ml of hot (but not boiling) water in a shallow dish, sprinkle over the gelatin powder and stir to dissolve. 5

Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatin 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. 9

Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.

*Pregnant women, the elderly and babies are advised not to eat raw or partially cooked eggs