This is a very rich dessert, ideal for a dinner party when just a small slice is needed. I had an eighth of the pie which was plenty but it works out at 1.5 points so I counted it as 2 of my weeklies. (You could have a sixth of the pie for 2 points.)
Ingredients (serves 6 or 8):
- 300g oats, blitzed in food processor
- a pinch of salt
- 4 flat tbsp Splenda
- 80g Flora light (8 points)
- ¾ pint skimmed milk
- a vanilla pod
- 3 egg yolks
- 2 flat tbsp cornflour (4 points)
- 400g Yeo Valley 0% crème fraiche or Skyr natural yogurt
- 4 limes
- Heat the oven to 190C and make the base first.
- Mix the oats, salt and 2 flat tbsp Splenda before rubbing in the Flora.
- Add 6 tbsp cold water and knead into a ball.
- Using your hands, press the mixture into a round cake tin that has a removable bottom. Mould it so that there is an edge all the way round.
- Cook for 20 mins and then leave this base to cool.
- Meanwhile, heat the milk with the vanilla pod until just boiling.
- Mix together the egg yolks, 1 flat tbsp cornflour and 2 flat tbsp Splenda.
- Pour over the milk and stir well.
- Remove the vanilla pod and strain the mixture back to a clean saucepan.
- Mix the remaining flat tbsp cornflour with a bit of water and pour into the mixture. Heat gently, stirring continuously, until the sauce thickens.
- Pour the mixture into a bowl and leave to cool. Once cooled, add 300g of the crème fraiche or yogurt, the juice of 1 lime and the zest of 2 limes. Mix gently.
- Pour this mixture into the cooled base and use a spoon to level it off, grate the zest of another lime on top and put into the fridge to set.
- Use the remaining crème fraiche/yogurt and lime to decorate just before serving.