Number of servings :
Cooking time: 1 ½ hour
Type of meal : | Pies/Tarts | Pies/Tarts
Special diet :
250 mL (1 cup) plain nonfat yogurt
1 envelope (7 g/1/4 oz) unflavoured gelatin
30 mL (2 tbsp) water
125 mL (1/2 cup) lemon or lime juice
150 mL (2/3 cup) sugar
1 large egg
4 large egg whites
15 mL (1 tbsp) unsalted butter or margarine
For the crust:
24 gingersnap cookies, crushed (375 mL/1 1/2 cups)
15 mL (1 tbsp) sugar
30 mL (2 tbsp) unsalted butter, softened
30 mL (2 tbsp) vegetable or olive oil
To prepare the filling:
Spoon the yogurt into a fine sieve set over a bowl; refrigerate and let drain for at least 2 hours or overnight. In a small bowl, sprinkle the gelatin over the water and let soften for 5 minutes. In the top of a double boiler, whisk together the lemon juice, sugar, egg, and egg whites; set the pan over, not in, simmering water. Cook, whisking constantly, for 6 to 8 minutes or until light and thickened. Stir in the gelatin and cook 1 minute more.
Remove the mixture from the heat and transfer to a heatproof bowl. Stir in the butter, set the bowl in ice water, and whisk occasionally for 15 minutes or until cool and thickened. Lightly whisk the drained yogurt and fold it into the lemon mixture. Cover the bowl with plastic food wrap and refrigerate while you make the crust.
To prepare the crust:
Preheat the oven to 200°C (400°F). In a medium-size bowl, using a fork, thoroughly combine the gingersnap crumbs, sugar, and butter. Add the oil and stir until the crumbs are evenly coated. Press onto the bottom and sides of a 22.5 cm (9 in) pie plate. Bake for 8 minutes or until firm and set. Let cool to room temperature.
Spoon the lemon mixture into the pie shell, smooth the top, and refrigerate for at least 3 hours before serving. Will keep, refrigerated, for up to 3 days.
Makes 8 servings.
Imported on 2011-01-20 16:41:26 — Original ID:193