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Tart lime yogurt https://www.metro.ca/userfiles/image/recipes/tarte-au-yogourt-a-la-lime-7341.jpg PT20M PT35M PT55M
Preheat oven to 375°F (175°C).In a small bowl, whisk one egg yolk.Brush the bottom and sides of the pie shell with the egg yolk.Bake at 375°F (175°C) for 5 minutes.Remove from the oven and let cool to room temperature.Raise oven temperature to 400°F (205°C).In a large bowl, place the three remaining egg yolks, Greek yogurt, lime zest and juice, maple syrup and corn starch.Using a hand mixer, blend on medium for 1-2 minutes or until the mixture is smooth.Pour the yogurt and egg mixture into the cool pie shell.Bake at 400°F (205°C) for about 35 minutes or until the preparation looks firm.If the Graham crust starts to get too golden in the oven, cover with alumium foil (make sure not to cover the lime preparation with alminum foil).Let cool in he fridge.Take out 30 minutes before serving and garnish with toasted coconut and mint leaves.
6
4 1 4 4
4 egg yolks 1 9-inch graham crackers pie shell 1 1/2 cups (375 mL) Oikos 2% plain Greek yogourt zest of one lime juice of 2 limes 1 cup (250 mL) maple syrup 1/4 cup (60 ml) corn starch toasted coconut to taste fresh mint leaves
Tart lime yogurt

Tart lime yogurt

Rate this recipe
1 Vote
6
servings
0:20
Preparation
0:35
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

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  • 4
    egg yolks
  • 1
    9-inch graham crackers pie shell
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    198 g SELECTED VARIETIES


  • 1 1/2 cups
    (375 mL)
    Oikos 2% plain Greek yogourt
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    SAVE $3.00
    LIBERTÉ 750 G OR IÖGO YOGOURT 12 - 16 X 95 - 100 G

    LIBERTÉ 750 G OR IÖGO YOGOURT 12 - 16 X 95 - 100 G

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    SELECTED VARIETIES


    DANONE OÏKOS GREEK YOGOURT

    DANONE OÏKOS GREEK YOGOURT

    $3.49 ea.

    4 X 100 g, SELECTED VARIETIES


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    2 for $6.00

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    ASTRO 500 - 750 G, ACTIVIA YOGOURT TUBS 650 G OR DANONE NATURALS 4 X 100 G

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    IÖGO YOGOURT 16 X 95 G OR NANO CHEESE 100 G

    IÖGO YOGOURT 16 X 95 G OR NANO CHEESE 100 G

    $3.99 ea.


    SAVE 1.00
    ORGANIC MEADOW PLAIN YOGURT

    ORGANIC MEADOW PLAIN YOGURT

    $4.99 ea.

    750 g, SELECTED VARIETIES



  • zest of one lime
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  • juice of 2 limes
  • 1 cup
    (250 mL)
    maple syrup
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  • 1/4 cup
    (60 ml)
    corn starch

  • toasted coconut to taste
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  • fresh mint leaves
Imprimer ma sélection

Preparation

Preheat oven to 375°F (175°C).

In a small bowl, whisk one egg yolk.

Brush the bottom and sides of the pie shell with the egg yolk.

Bake at 375°F (175°C) for 5 minutes.

Remove from the oven and let cool to room temperature.

Raise oven temperature to 400°F (205°C).

In a large bowl, place the three remaining egg yolks, Greek yogurt, lime zest and juice, maple syrup and corn starch.

Using a hand mixer, blend on medium for 1-2 minutes or until the mixture is smooth.

Pour the yogurt and egg mixture into the cool pie shell.

Bake at 400°F (205°C) for about 35 minutes or until the preparation looks firm.

If the Graham crust starts to get too golden in the oven, cover with alumium foil (make sure not to cover the lime preparation with alminum foil).

Let cool in he fridge.

Take out 30 minutes before serving and garnish with toasted coconut and mint leaves.

Source : Danone

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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