- 1 cup [250 mL] Graham cracker crumbs
- 2 tablespons [30 mL] water
- 1/4 cup [60 g] butter, margarine or oil [60 mL]
Filling
- 1 [1-tablespoon / 7-g] pack unflavored gelatine
- 1/4 cup [60 mL] milk [2% m.s.g. or less]
- 1 [8 3/4-ounce / 250-g] pack light cream cheese
- 1 cup [250 mL] plain yogurt
- 2 tablespoons [30 mL] lemon juice
- 1/3 cup [80 mL] brown sugar, sugar [75 g] or fructose
- 1 teaspoon [5 mL] vanilla
Decorations
- Fresh fruit pieces such as kiwi, clementine, grapes...
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- Preheat oven to 350°F [180°C].
- Mix together Graham cracker crumbs, water and butter, margarine or oil.
- Press mixture into an 8-inch [20-cm] ring mold or square pan.
- Bake pie shell into preheated oven for approximately 10 minutes; reserve.
- Prepare filling.
- Pour filling into baked cooled pie crust.
- Decorate with fresh fruits pieces.
- Refrigerate until set, for approximately 2 hours.
- Slice and serve.
Filling
- Sprinkle unflavored gelatine over milk; leave to soak, for approximately 5 minutes.
- Dissolve gelatine over low heat or microwave oven.
- Mix into cream cheese, yogurt, lemon juice, brown sugar or sugar or fructose, and vanilla.
- Mix well.
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