Strawberry Chiffon Pie

You can have your cake and eat it! At only 1 syn for the whole cake, this is very healthy and very tasty. 

 

Serves 6-8

1 syn for the whole cake

1 cup buckwheat

1 tbsp sweetener

800-1000g strawberries

2 sachets strawberry flavoured sugar free jelly

2 tubs Müllerlight strawberry yogurt

sweetener to taste

1-2 tsp vanilla essence

Heat a pan without any oil and dry fry the buckwheat for 6-8 minutes until crunchy, brown and fragrant. Take the pan off the heat and add the sweetener and one tbsp water. Stir until the water is absorbed. Use to line a greased 20cm springform cake tin.

Hull the strawberries and chop approximately half of them finely. Make the jelly up with only 250ml boiling water using both sachets. Leave to cool a little. Gradually mix in the fruit, then the yogurts. Leave in the fridge to thicken slightly before pouring on top of the buckwheat in the cake tin. Chill in the fridge for several hours to set, then decorate the top with halved strawberries.