Wobbly Yoghurt Pie
With Christmas just days away, the panic is visibly starting to set in around our home town of Swan Hill. It’s almost impossible to get a park remotely close to where you needed to be 15 minutes ago and the supermarkets are bordering on mayhem. It’s great to see the town alive with activity, but it’s even better to be back on the farm away from the chaos. For those of you who aim to spend as little time as possible in town this festive season, yet have been given the task of bringing a dessert to Christmas, we think we may have the perfect recipe for you…
Introducing our Bethune Lane Yoghurt Wobbly Pie!
Using just three ingredients-jelly, biscuits and our yoghurt- this recipe can be prepared in just over 10 minutes. Not only does this mean less time at the shops but also less time in the kitchen for a dessert that will taste as good, if not better than one that took hours of sourcing special ingredients and slaving away in the kitchen.
RECIPE:
1 packet of Digestive biscuits (or Marie)
1 packet of strawberry jelly
500 g Bethune Lane Dairy Pot Set Yoghurt
METHOD:
Preheat oven to 200 degrees Celsius
Place biscuits into a large bowl and crush into a fine crumb using a rolling pin, or alternatively use a food processor.
Prepare jelly according to packet and add 3-4 teaspoons of mixture to biscuit crumb and stir until crumb is coated.
Add crumb mixture to a lined spring form tin and press until firm. Bake in oven for 10 minutes
Add yoghurt to remaining jelly mixture and whisk until smooth. Place in fridge and allow to thicken to a custard like consistency.
Pour onto crumb base and let set in fridge overnight.
Top with fruit and biscuit crumb. Enjoy!