Yogurt jelly pie
Serves 6- 8 Prep 15 mins plus 1-2 hrs thickening and overnight setting
Cook 10 mins
175g digestive biscuits (about 11-12) 135g pack of strawberry jelly cubes 340g low-fat Greek yogurt 1 Heat oven to 220C/200C fan/gas 6. Line the bottom and sides of a round 20cm cake tin with baking parchment. Make sure the paper fits exactly, as the jelly will mould to its shape. Put the digestive 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 mixture and set aside (this is to decorate the pie). Pour the rest into a mixing bowl. 2 In a separate bowl, prepare the jelly following pack instructions – but don’t add the cold water, just the boiling water. So you should be adding half the liquid it tells you to. 3 Add 3- 4 tbsp of the concentrated jelly mixture to the biscuits to help bind them together. Tip them into the prepared tin, using a spoon to flatten them down and get rid of any gaps – you don’t want any holes for the yogurt to seep out. Bake the biscuit base for 10 mins, then set aside to cool. 4 Add the yogurt to the jelly and whisk until lump-free. Put the mixture in the fridge for 1-2 hrs to thicken a little. Once it’s reached the consistency of thick custard, pour the jelly over the base and put the pie in the fridge overnight to set. 5 When you’re ready to serve, sprinkle the remaining biscuit crumbs over the top. 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.
Recipes adapted from Three Ingredient Baking
by Sarah Rainey (£12.99, Michael Joseph). Photography Alistair Richardson.