YOGHURT JELLY PIE

This silly, wobbly pie will quickly become a family favourite. Adding jelly to yoghurt not only makes it set like a cheesecake, but it gives it a zap of colour – this strawberry one turns a bright candy pink.

Try experimenting with different flavours and make a jelly rainbow!

Serves 6-8

175g (6oz) digestive biscuits (11-12 biscuits)

135g packet of strawberry jelly cubes

340g (12oz) low-fat Greek yoghurt Preheat the oven to 220°C/fan 200°C/gas 7. Line the bottom and sides of a 20cm diameter cake tin with baking paper. Make sure the paper fits exactly, as the jelly will mould to its shape. Place the biscuits in a ziplock bag, make sure it’s sealed, and bash them into crumbs using a rolling pin. Take out a small handful of the crumbs and set aside (this is to decorate the pie). Pour the rest into a big mixing bowl.

In a separate bowl, prepare the jelly according to the instructions on the packet – but don’t add the cold water, just the boiling water, so you’ll be adding half the liquid it tells you to. Add 3-4tsp of the concentrated jelly mixture to the biscuits to help bind them together. Tip the biscuits into the prepared tin and use a spoon to flatten them down and get rid of any gaps – you don’t want any holes for the yoghurt to seep out. Bake the biscuit base for 10 minutes, then set aside to cool.

Add the yoghurt to the jelly and whisk until lump-free. Chill the mixture in the fridge for 1-2 hours to thicken a little. Once it’s reached the consistency of thick custard, pour it over the biscuit base. Place the pie in the fridge overnight to set.

When you’re ready to serve, sprinkle the remaining biscuit crumbs over the top of the pie. Carefully remove the pie from the tin and slice into generous wedges, using a super-sharp knife dipped in boiling water to give a clean cut. Serve on its own or with handfuls of fruit to match your jelly flavour.