Kids are asking for dessert?
Sick of cake?
Feel like a little bit of a healthy indulgence?
Try this, it’s my Raspberry Yoghurt Cream Pie. Full of nourishment and 10 out of 10 on the Tasty Scale.
Only the base is cooked in the oven and the top of the pie is “no bake”.
Raspberry Yoghurt Cream Pie (Gluten and Fructose Free)
Taryn’s Nut Base
1 cup almond meal or use raw almonds
1 cup unsalted raw macadamia nuts
3/4 cup dessicated coconut
45g very soft butter
Good pinch of salt
2 cups of organic frozen Raspberries
2 dessertspoons of Natvia (optional)
Juice from one lemon
2 cups of good quality Full Fat Greek Yoghurt with no sugar added
1 cup of whipping cream
Sachet of gelatine (which is 3 teaspoons).
Base: Blitz ingredients in a food processor until fine. Press into a pie dish or tart pan with a removable base or a springform tin. Do the base and up the sides. Cook at 150 degrees celsius for about 10 minutes until golden brown. Set aside to cool.
Topping: In a small saucepan, heat raspberries, lemon juice, Natvia (if using) on low heat until the raspberries have broken down and the mixture is warm and it’s simmering gently. Leave chunky or puree the mixture if you don’t want a chunky finished texture. Add the gelatine when you’ve taken the pot off the stove and set aside to cool.
In a large bowl, whip cream. Mix in the yoghurt and stir in the raspberry sauce. Spread over nut base and leave to set in the fridge overnight.
Serve and enjoy the next day.
So easy and yummy.