Key Lime Pie – Version Two
This time I decided to just use fresh limes rather than the jelly crystals, and it was a much better end product. It went down very well at our Slimming World party this morning.
½ syn for the whole cake
generous ½ cup buckwheat
2 tbsp sweetener
¼ tub quark
½ tsp baking powder
2 tbsp sweetener
2 x 500g tub fat free fromage frais
¾ tubs quark
1 cup sweetener (to taste)
1 tsp vanilla essence
zest and juice of 3-4 limes
2 sachets gelatine crystals
Pre-heat the oven to 180°C. Grease a 23cm 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 2 tbsp sweetener and ca 1 tbsp 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 one of the tubs 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.
Using an electric whisk, beat together the fromage frais, the rest of the quark, 1 cup of sweetener and the lime zest. Place the lime juice in a non- metallic container and heat in the microwave for 30 seconds. Dissolve the contents of the packets of jelly powder in the lime juice and beat well to ensure it is properly mixed. Allow to cool a little before gently mixing in to the fromage frais mixture. Keep tasting the mixture and adjust the sweetener/lime until the combination is just right. Spread the mixture over the cake and leave for at least two hours to set.
I like to take the pie out of the fridge for a couple of hours before eating, as it makes the topping nice and creamy and a softer consistency.