- 60g low-fat spread
- 10 reduced-fat digestive biscuits
- 2 x 12g sachets powdered gelatine
- 250g plain quark
- 3 x 175g pots Muller Light Toffee yogurt (or any free toffee yogurt)
- 1 level tbsp sweetener
- 1 tsp vanilla extract
- 2 egg whites*
- 2 bananas
- 2 level tsp cocoa powder, to decorate
- Preheat the oven to 190Â°C/Fan 170Â°C/Gas 5 and line a 20cm springform tin with non-stick baking parchment.
- Melt the spread in a pan over a low heat.
- Meanwhile, 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 spoon 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, put 150ml of hot (but not boiling) water in a shallow dish, sprinkle over the gelatine powder and stir to dissolve.
- 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 a palette knife. Chill for 4 hours or until set.
- Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder and slice to serve.
Top tip for making SW banoffee pie
*Pregnant women, the elderly, babies and toddlers are advised to choose eggs showing the British Lion stamp if eating raw or partially cooked eggs.