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
Crust: Combine in a bowl-
1 cup graham cracker crumbs
½ cup crushed Corn Flakes
½ cup melted butter
½ cup sugar
1 7g. pack unflavored gelatin
6 pieces Yogurt, Banana
½ cup All Purpose Cream
¼ cup thinly sliced bananas (optional)
- 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.
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
what ever happens in life we should always remember to live life to the fullest!
efore the preparation of useful to know the calories in bananas.
looks good. for sure it tastes good too. thanks for sharing this recipe. my family would love it.