Ingredientes para Gluten Free No Bake Lemon Yogurt Pie
- 3 cups corn flakes (unsweetened preferred)
- Butter
- Bittersweet Chocolate
- Gelatin
- Plain Yogurt
- 1/2 cup granulated sugar
- 1/4 cup fresh lemon juice
- Whipping Cream
- 1/2 cup flaked coconut
- Dark Chocolate
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Como fazer Gluten Free No Bake Lemon Yogurt Pie
- **Crust:**
- Lightly crush 3 cups of corn flakes in a large plastic bag.
- In a double boiler (bain-marie), slowly melt 1/2 cup (1 stick) of unsalted butter or coconut oil. Add 8 ounces (225g) of dark chocolate (85% cacao or higher) or semi-sweet chocolate, stirring constantly until completely melted and smooth.
- Pour the melted chocolate over the crushed corn flakes and mix thoroughly until all flakes are evenly coated.
- Line the bottom of a 10-inch springform pan with parchment paper. Lightly grease the pan's ring. Pour the crust mixture into the prepared pan, pressing down firmly and evenly with the back of a spoon to create an even layer.
- Refrigerate for at least 2 hours, or until firm.
- **Filling:**
- Dissolve 1 packet (about 1 tablespoon) of unflavored gelatin according to package directions.
- In a medium bowl, whisk together 2 cups plain Greek yogurt, 1/2 cup granulated sugar, and 1/4 cup fresh lemon juice.
- Gently whisk a few tablespoons of the yogurt mixture into the dissolved gelatin to temper it. Then, pour the gelatin mixture into the remaining yogurt and whisk until well combined.
- Let the yogurt mixture begin to thicken slightly (about 10-15 minutes). Meanwhile, whip 1 cup heavy cream until stiff peaks form.
- Gently fold the whipped cream into the thickened yogurt mixture.
- Stir in 1/2 cup flaked coconut.
- Pour the filling over the chilled crust and spread evenly with the back of a spoon.
- Refrigerate for at least another 2 hours, or until set.
- Before serving, finely chop 2 ounces (50g) of semi-sweet or dark chocolate and sprinkle over the chilled pie.
- Carefully remove the springform pan ring. Slice the pie using a sharp knife, and serve chilled.
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
39g
Fat
64g
Carbs
7g
