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Tart lime yogurt 2013-09-19 https://www.metro.ca/userfiles/image/recipes/tarte-yogourt-lime-734.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 Danone

4 7 5 3

4 egg yolk 1 9-inch Graham crackers pie shell 1 1/2 cups (375 mL) Oikos 2% plain Greek yogurt 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

Rate this recipe

7 Votes

servings

0:20

Preparation

0:35

COOKING

0:55

TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection

4

egg yolk

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SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

1

9-inch Graham crackers pie shell

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160 g SELECTED VARIETIES

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SELECTED SIZES, SELECTED VARIETIES

NAIRN COOKIES

$4.49 ea.

160 g SELECTED VARIETIES

CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

$2.33 ea.

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400 g

CHRISTIE COOKIES OR CRACKERS, IRRESISTIBLES COOKIES

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SELECTED SIZES, SELECTED VARIETIES

1 1/2 cups
(375 mL)
Oikos 2% plain Greek yogurt

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4 X 95 - 100 g SELECTED VARIETIES

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4 X 95 - 100 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

YOPLAIT SOURCE YOGOURT OR MINIGO OR TUBES

2 for/ $6.50

630 g or 6 X 60 g, 8 X 56 g SELECTED VARIETIES

zest of one lime

juice of 2 limes

1 cup
(250 mL)
maple syrup

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SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

SAVE $1.50

Selection Large Eggs OR Irresistibles Maple Syrup

$7.99 ea.

30 un. or 500 - 540 ml Selected Varieties

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

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