Recipe for the week: Banana Yogurt Pie

A healthful but yummy dessert with interesting contrast of taste and texture—crunchy sweet crust; chunky, tangy banana; and smooth, creamy yogurt.

Preparation Time: minutes plus 4 hours to refrigerate
Cooking Time:
Servings: 8-10

Ingredients

Crust: Combine in a bowl-
1 cup graham cracker crumbs
½ cup crushed Corn Flakes
½ cup melted butter
½ cup sugar
Filling:
1 7g. pack unflavored gelatin
6 pieces Yogurt, Banana
½ cup All Purpose Cream
¼ cup thinly sliced bananas (optional)

Procedure

Prepare crust and mold onto a buttered 8” inch spring form cake tin or 9” inch tart tin. Spread while pressing with a spoon on the bottom and side of the container. Refrigerate until set for at least 1 hour.
Prepare filling. Sprinkle the gelatin on 3 tbsp. cold water and wait for it to bloom for about 5 minutes.
Combine yogurt and cream then fold in the prepared gelatin. Pour the filling onto the prepared crust and refrigerate until set or for about 3 hours.

NUTRITIONAL CONTENT:

Calories:320
Carbohydrates (g):23
Protein (g):4
Fats (g):24

Good to Know:
Some people cannot drink milk because of lactose intolerance. The live microorganisms in yogurt help break down lactose making milk easier to digest.

Good to Remember:
Yogurt is a high-calcium food. If you don’t drink much milk, just have more yogurt to get the calcium you need.

recipe via: nestle

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