Banoffee Pie




35 Mins




  • 60g low-fat spread
  • 10 reduced-fat digestive biscuits
  • 2 x 12g sachets powdered gelatine
  • 250g plain quark
  • 3 x 160g pots Mullerlight Toffee yogurt
  • 1 tbsp sweetener
  • 1 tsp vanilla extract
  • 2 egg whites*
  • 2 bananas
  • 2 level tsp cocoa powder, to decorate


Step 1

Preheat your oven to 190°C/fan 170°C/gas 5 and line a 20cm springform tin with non-stick baking parchment. Melt the spread in a non-stick saucepan over a low heat.

Step 2

Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs with a rolling pin and tip into a bowl. Add the melted spread, stir well and spoon the mixture into the prepared tin to cover the base, pressing down evenly. Bake for 12-15 minutes, then set aside to cool.

Step 3

While the base is in the oven, dissolve the gelatine in 5 tbsp boiling water.

Step 4

Put the quark in a bowl and whisk until smooth, then whisk in the yogurt, sweetener, vanilla and gelatine liquid. 

Step 5

Whisk the egg whites in a bowl until stiff peaks form and fold into the quark mixture.

Step 6

Spoon the quark mixture over the biscuit base and smooth the surface with a palette knife. Chill for 4 hours, or until set.

Step 7

Carefully release the pie from the tin. Slide onto a serving plate, still on its base if necessary. Thinly slice the bananas and arrange neatly on top, then sprinkle with cocoa powder.

Step 8

Slice into 10 equal pieces to serve.

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