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Strawberry Bavarian Pie
Time: 24 hrs 30 mins
Ingredients
- 1 (32 ounce) carton low-fat vanilla yogurt (without gelatin)
- 3/4 cup water, divided
- 2 tablespoons unflavored gelatin
- 2 pints strawberries, sliced
- 1/4-1/2 cup sugar (Splenda works very well.)
- 1 (9 inch) graham cracker crust, cooked and cooled
Directions
- 1 The day before making the pie, strain the yogurt by straining through a cheese cloth lined mesh strainer or using a yogurt cheese funnel.
- 2 Discard whey and reserve the yogurt cheese for the pie.
- 3 Wash strawberries, hull and slice.
- 4 Sprinkle with sugar or a mixture of sugar and Splenda.
- 5 Taste for sweetness and adjust sweetening as necessary for personal taste.
- 6 Soften the gelatin in 1/4 cup of water for 5 minutes.
- 7 Heat the remaining 1/2 cup water, add the gelatin and stir until dissolved.
- 8 Gradually stir gelatin mixture into sweetened strawberries, add yogurt cheese and stir gently with a fork until well blended.
- 9 Pour into a 9-inch prepared graham cracker pie crust that is thoroughly cooled.
- 10 Refrigerate until firm; at least 3 to 4 hours.
- 11 Please Note: Straining the yogurt will take 12 to 24 hours and while straining the yogurt should be placed in refrigerator for safe keeping.
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