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YOGHURT PIE

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Serves: 10-12 (or 6 greedy girl

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What does this mean?

A delicious, fresh no-bake pie with creamy yoghurt and fruit/berry jelly. (All amounts are "around" the right amount, please adjust them to suit your needs)

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Ingredients

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For the crust

  • 200 grams Graham crackers
  • 150 grams butter (or margarine)
  • 1 tablespoon caster sugar (or brown sugar)

For the filling

  • 1.2 litres plain yoghurt
  • 1 litre fruit puree (berry - or use 0.7 litres of fruit juice or nectar)
  • 6 leaves gelatine (you may need to adjust the amount of gelatine to suit the thickness of the puree or juice - also, the acidity of the fruit may demand a larger amount of gelatine - see instructions on the pack)

Method

  1. Drain the yoghurt for 1-2 hrs in a sieve lined with cheese cloth.
  2. Carefully mix a couple of times. The result should be a thick, creamy consistency that holds its form.
  3. Make the crust by crushing the crackers by hand or in a food processor.
  4. Mix in the melted butter.
  5. If you're using dried fruit and making the crust by hand, chop them a bit before adding the fruit into the crumbs.
  6. Press the mixture into a round spring form tin with a piece of parchment at the bottom to ensure easy removal.
  7. Put the tin in the fridge to cool for about an hour (15 mins in the freezer).
  8. Take the crust from the fridge and pour your yoghurt in. Carefully spread it evenly with a spoon or a rubber spatula.
  9. Try to make the thickness as even as possible and clean the edges with a paper towel.
  10. Pop the tin back into the fridge.
  11. Soak your gelatine leaves in a good amount of cold water for a few mins.
  12. If you use powdered gelatine, soak it in fruit juice in a small sauce pan for 5 mins.
  13.  For the leaves: warm up 1/4 cup of fruit or berry juice in a small saucepan until steaming.
  14. Take it off the heat and gently squeeze out any excess water from the leaves.
  15. Put the leaves into the sauce pan and gently mix with a spoon; be careful not to create any bubbles as they will set on the jelly.
  16. For the powder: when the gelatine has taken in most of the juice, heat it over a low heat until it dissolves.
  17. Swirl the pan or use a spoon to mix to avoid bubbles.
  18. Mix the melted gelatine into room-temperature juice or puree by hand.
  19. Pour over the cooled yoghurt and make sure there are no large bubbles on the surface.
  20. If there are a lot of bubbles, remove by gently breaking them.
  21. Let the pie set in the fridge for a few hours. Serve cold.

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