Skip to content

Important

For a better browsing experience, this site has been optimized for Chrome on your device.

Ok
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

Imprimer ma sélection
  • 4
    egg yolks
  • 1
    9-inch graham crackers pie shell
    You might like:

    Flyer Deals  (4)
    HOSTESS SNACK CAKES, SARA LEE LITTLE BITES MUFFINS OR COOKIES

    HOSTESS SNACK CAKES, SARA LEE LITTLE BITES MUFFINS OR COOKIES

    $3.49 ea.

    SELECTED SIZES, SELECTED VARIETIES


    FRONT STREET BAKERY HOMESTYLE GOURMET COOKIES

    FRONT STREET BAKERY HOMESTYLE GOURMET COOKIES

    $4.99 ea.

    350 ‑ 456 g, SELECTED VARIETIES


    LOACKER WAFERS OR GIOIA SAVOIARDI COOKIES

    LOACKER WAFERS OR GIOIA SAVOIARDI COOKIES

    $1.99 ea.

    175 - 400 g SELECTED VARIETIES


    SAVE $1.50
    CHRISTIE COOKIES OR CRACKERS

    CHRISTIE COOKIES OR CRACKERS

    $1.99 ea.

    SELECTED SIZES, SELECTED VARIETIES


  • 1 1/2 cups
    (375 mL)
    Oikos 2% plain Greek yogourt
    You might like:

    Flyer Deals  (6)
    SIGGI'S SKYR YOGOURT

    SIGGI'S SKYR YOGOURT

    $3.99 ea.

    500 g, SELECTED VARIETIES


    YOPLAIT SMOOTHIES

    YOPLAIT SMOOTHIES

    3 for $5.00

    250 ml SELECTED VARIETIES OR 1.89 EA.


    ASTRO YOGOURT TUBS

    ASTRO YOGOURT TUBS

    2 for $6.00

    500 - 750 g, SELECTED VARIETIES OR 3.49 EA.


    SAVE $1.00
    LIBERTÉ MEDITERRANÉE

    LIBERTÉ MEDITERRANÉE

    $3.99 ea.

    750 g, SKYR YOGOURT 500 g OR KÉFIR DRINKABLE YOGOURT 1 l SELECTED VARIETIES


    20 BONUS Rewards Miles when you buy 3
    DANONE ACTIVA

    DANONE ACTIVA

    $4.99 ea.

    12 X 100 g, OÏKOS GREEK YOGOURT 750 g OR ACTIVIA OR DANACTIVE DRINKABLE YOGOURT 8 X 93 ml

    20 AIR MILES® Bonus Miles when buying 3


    20 BONUS Rewards Miles when you buy 3
    DANONE ACTIVIA YOGOURT

    DANONE ACTIVIA YOGOURT

    $3.49 ea.

    8 x 100 g, 650 g, SELECTED VARIETIES

    20 AIR MILES® Bonus Miles when buying 3



  • 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
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.

Error

Sorry, an error has occurred. Please refresh the page.

Error

Sorry, an error has occurred. Please refresh the page.

Exclusive 1-Day offer - Download nowExclusive 1-Day offer - Download nowExclusive 1-Day offer - Download now