CHERRY YOGHURT PIE
BY SOUS CHEF - FOOD24
1 pkt tennis biscuits, crushed
...
BY SOUS CHEF - FOOD24
1 pkt tennis biscuits, crushed
...
125g melted butter
500ml yoghurt – flavour of your choice
1 tin condensed milk
Fresh fruit, tinned fruit or bottled fruit for topping (optional)
1/2 pack jelly – flavour of your choice
1/2 cup (125 ml) boiling water or juice from tinned or bottled fruit heated.
Heat your oven to 180c
Grease/spray your tart container
Mix the melted butter and the crushed biscuits, form a base in your container and place in the fridge for 15/20 minutes to firm up.
Mix yogurt and condensed milk together in a bowl and pour over chilled biscuit base.
Place in the oven for 10 minutes only.
Take out of the oven and cool in the fridge for a couple of hours.
Mix half the jelly with your 125 ml boiling liquid, allow to cool, but not too much. It mustn’t be set, just gloopy.
Place your fruit on your tart and using a spoon carefully drizzle the jelly over the fruit, put back in the fridge until set, and that’s it.
500ml yoghurt – flavour of your choice
1 tin condensed milk
Fresh fruit, tinned fruit or bottled fruit for topping (optional)
1/2 pack jelly – flavour of your choice
1/2 cup (125 ml) boiling water or juice from tinned or bottled fruit heated.
Heat your oven to 180c
Grease/spray your tart container
Mix the melted butter and the crushed biscuits, form a base in your container and place in the fridge for 15/20 minutes to firm up.
Mix yogurt and condensed milk together in a bowl and pour over chilled biscuit base.
Place in the oven for 10 minutes only.
Take out of the oven and cool in the fridge for a couple of hours.
Mix half the jelly with your 125 ml boiling liquid, allow to cool, but not too much. It mustn’t be set, just gloopy.
Place your fruit on your tart and using a spoon carefully drizzle the jelly over the fruit, put back in the fridge until set, and that’s it.
