Wednesday, 15 August 2012

Banoffee Pie

I love it when I discover ways of making my favourite desserts syn free. This recipe is adapted from the Slimming World Love Desserts book, from 6 syns per serving to a quarter of a syn for the whole pie. 


Serves 8-10
¼ syn for the whole cake on Extra Easy

generous ½ cup buckwheat
1 tbsp sweetener

2 eggs
2 tbsp sweetener
½ tsp ground ginger
1 tub quark
½ tsp baking powder

3 tubs Müllerlight Smooth Toffee Yogurt
sweetener to taste
2 tsp vanilla essence
2 egg whites
2 sachets gelatine crystals
3 bananas, thinly sliced

Pre-heat the oven to 180°C. Grease a 20cm spring form cake tin by spraying it with Fry Light. Heat a frying pan to medium-high heat and dry toast the buckwheat until they start to brown, 3-5 minutes. Switch off the pan, add one tablespoon sweetener and around two tablespoons water to mix it all in. Stir until all the water has evaporated. Quickly line the bottom of the cake tin with the buckwheat and leave to cool.

Separate the eggs. Whisk the egg whites until stiff peaks form. In another bowl whisk the egg yolks with a quarter of the tub of quark, the baking powder and 2 tbsp sweetener. Carefully fold in to the egg whites. Pour mixture on top of the buckwheat in the tin. Bake for 15-20 minutes until a skewer comes out clean. Allow to cool in the tin. Don't worry if the cake looks very high at this stage, it will settle down when it has cooled.

Whisk the egg whites until stiff. In a separate bowl, mix together the toffee yogurts, sweetener if using and the rest of the quark. Dissolve the gelatine crystals in 100ml boiling water and leave to cool slightly. Gradually stir in the yogurt mix, and then gently fold into the egg whites. Pour over the cake base and leave in the fridge to set for at least two hours.

Take the pie out of the fridge at least half an hour before serving to let it reach room temperature – unless of course you really like your food ice cold. I find that the flavour of food improves as the chill comes off it. Just as you are serving, slice the bananas and place on top of the pie. Squeeze over some toffee sauce if you like, at 2.5 syns per tablespoon, and/or grated chocolate at 1.5 syns per tablespoon. 


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