ingredients: Can calculate on my fitness pal
Split into 6 pieces (great high carb refeed day food).
322 Cals per slice
60 g low fat philadelphia spread10 reduced fat digestive biscuits2 x 12g sachets powdered gelatine250g fat free quark3 x 175g pots Muller Light Toffee yogurt (or any low fat toffee yogurt)1 tbsp truvia/stevia sweetener1 tsp vanilla extract2 egg whites*2 bananas2 level tsp cocoa powder
-Preheat the oven to 190Â°C/Fan 170Â°C/Gas 5 and line a 20cm spring bottom tin with non-stick baking parchment.
-Melt the spread in a pan over a low heat
-Put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. -Pour in the melted spread, stir well and pour the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes then set aside to cool.
-While the base is in the oven, dissolve the gelatine in 5 tablespoons of boiling water.
-Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid.
-Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.
-Spoon the quark mixture over the biscuit base and smooth the surface with aÂ knife. Chill for 4 hours or until set.
-Release the pie from the tin and put the pieÂ on a serving plate. Thinly slice the bananas and arrangeÂ on top, then sprinkle with cocoa powderÂ to serve.