This is a light and healthy treat. The Greek yogurt is the key to the thick consistency, and the egg whites replace traditional whipping cream. Freeze this for a couple of hours for the right consistency. It is best consumed within two days.
2 1/2 cups (250 g) chocolate wafer crumbs
2 tbsp (30 mL) vegetable oil
2 tbsp (30 mL) brown sugar
2 tbsp (30 mL) water
1 1/3 cups (171 g) dark chocolate chips
1/3 cup (80 mL) olive oil
2 1/2 cup (635 mL) Greek 2% plain yogurt
3 egg whites
1/4 tsp (1.25 mL) cream of tartar
1/2 cup (100 g) brown sugar
1/3 cup (60 g) white chocolate chips
2 tbsp (30 mL) 2% evaporated milk
1. Spray a 9-inch (23-cm) pie pan with vegetable oil. In a bowl, combine crumbs, 2 tbsp (30 mL) vegetable oil, 2 tbsp (30 mL) brown sugar, and water until crumbs come together. Pat into sides and bottom of pie pan.
2. In a bowl, combine semi-sweet chocolate chips and olive oil. Microwave for 1 minute on high. Stir until well combined. When cool add to Greek yogurt and mix well.
3. In a clean bowl, with electric beaters whip egg whites and cream of tartar until foamy. Slowly add remaining brown sugar and whip until stiff peaks form, about 3 minutes. Add about half to chocolate and yogurt mixture until blended, and then add remaining meringue. Pour into pie pan and freeze for at least 1 or 2 hours.
4. Topping: melt white chocolate in milk for 30 seconds in microwave and drizzle over pie.
Plain Greek yogurt is an excellent source of a complete protein, having up to 18 grams more than milk per 3/4 cup. Greek yogurt is easier to digest for people who are lactose intolerant.
Makes 12 Servings
Serving 117g – per slice
Protein 8 g
Carbohydrates 36 g
Fibre 1.4 g
Fat 17 g
Saturated Fat 4.7 g
Cholesterol 3.4 g
Sodium 191 mg
Sugar 25 g