Tropical Delight Chiffon Pie Recipe

Recipe : Tropical Delight Chiffon Pie

Ingredients :

Base -

12 Milk Arrowroot biscuits

1/2 cup cornflake crumbs

1 tbsp skim milk powder

1 tsp cinnamon powder

5 tbsp orange juice (more if necessary)

Filling -

400g packet frozen mango puree, defrosted

200g plain low fat yoghurt

50g light vanilla Fruche

50g reduced fat cream cheese

1 sachet low joule mango or tropical flavored jelly

1 cup boiling water

1 banana, sliced for decoration

Method :

Base -

Crush biscuits to a fine crumbs in a food processor and place in a medium size bowl. Stir in the cornflake crumbs, powdered milk and cinnamon. Gradually add the orange juice, mixing with a fork until mixture is just wet. Using hands, squeeze mixture into a large ball and place between 2 sheets of greaseproof paper.

Press down with hands to flatten and then roll out with a rolling pin to fit a 23cm pie dish. Thickness should be approximately 3-5mm. Peel off top sheet of paper and place biscuit base over dish. Remove second sheet of paper and gently press base into dish. Trim edges. Refrigerate until filling is ready.

Filling -

Dissolve the jelly completely in 1 cup of boiling water, set aside and allow to cool to room temperature. Do not allow to set.

Combine cheese, yoghurt and Fruche in a large bowl and mix well. Stir in the mango puree and then the prepared jelly. Pour into chilled biscuit base and refrigerate until set. (This will take several hours.) Just before serving decorate the pie with banana slices.

Serves 12

Per Serve -

Fat - 1.7g

Kilojoules - 420

Calories - 100

Carbohydrates - 17.7g

Protein - 3.4g

Fiber - 1.1g

This creamy mango and banana dessert will delight your taste buds and your friends won't believe it is so low in fat.

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