Chocolate Cherry Frozen Yoghurt Pie
Abuja, Nigeria · Voir toutes les recettes
Aperçu
A baked almond flour and cocoa crust filled with Greek yoghurt, protein powder and frozen cherries, frozen firm and finished with a chocolate drizzle. No country is claimed. **It is built on almond flour, which the title gives no indication of.** The title has been changed. The source calls this a protein pie and frames it as guilt-free, which is a nutritional claim rather than a description of the food. What it actually is, is a frozen yoghurt pie in an almond crust, and that is a more useful name for anyone deciding whether to make it. The URL is unchanged. The technique worth understanding is why it sets at all without an ice cream churn. Greek yoghurt is strained, so it has far less water than ordinary yoghurt and freezes into something scoopable rather than a solid block of ice. The coconut oil in the crust does something similar, it is solid at cool room temperature, so a chilled crust holds together without any flour or egg. One quantity looks wrong. Two cups of protein powder to two cups of yoghurt is a very high ratio, and protein powder absorbs liquid aggressively; the filling as written may be closer to a paste than a pourable mixture. Treat it as a starting point.
Ingrédients
Les mentions alimentaires sont fournies par les contributeurs à titre indicatif. Elles ne sont pas vérifiées par AFN et dépendent des produits que vous achetez. En cas d’allergie grave, vérifiez vous-même chaque ingrédient. Cuisine, allergies et votre propre jugement
Préparation
- 1
Set the oven to 350°F / 175°C.
- 2
Combine the almond flour, cocoa powder, sweetener and melted coconut oil in a bowl for the crust.
- 3
Press the mixture into a pie dish to form the crust.
- 4
Bake for about 10 minutes, then let it cool completely.
- 5
In a separate bowl, mix the protein powder and Greek yoghurt until smooth. Work the powder in gradually, it absorbs liquid quickly and the mixture stiffens fast.
- 6
Mix in the chopped frozen cherries, vanilla extract and honey or maple syrup.
- 7
Pour the filling into the cooled crust and smooth the top with a spatula.
- 8
Freeze for at least 4 hours, or until firm.
- 9
Melt the dark chocolate chips with the tablespoon of coconut oil together and mix until smooth.
- 10
Drizzle the chocolate over the firm pie and return it to the freezer for a further 30 minutes to set.
- 11
Let it stand at room temperature for a few minutes before slicing.
Notes de l’Africook
Notes personnelles de Laila Yetunde- This contains almond flour. The title says nothing about it, so mention it when serving.
- Work the protein powder in gradually. Two cups to two cups of yoghurt is a very high ratio and it thickens fast, hold some back if the mixture stiffens too much.
- Cool the crust completely before the filling goes in, or the coconut oil melts and the base collapses.
- Let the pie stand a few minutes before slicing. Straight from the freezer it is too hard to cut cleanly.
- Chop the cherries while still frozen. Thawed cherries release liquid into the filling.
- Coconut oil in the drizzle is what makes it set hard and shatter when cut, rather than staying soft.
Questions fréquentes
Why does it set without an ice cream machine?
Because of what is in it. Greek yoghurt has been strained, so it contains far less water than ordinary yoghurt and freezes into something scoopable rather than a solid sheet of ice. The protein powder absorbs more water still, and the fat in the coconut oil and chocolate interferes with large ice crystals forming. Between them, no churning is needed, which is also why the texture is closer to frozen yoghurt than to ice cream.
Is two cups of protein powder right?
It looks high. Protein powder absorbs liquid aggressively, and two cups of it to two cups of yoghurt is likely to produce something closer to a stiff paste than a pourable filling. Treat the quantity as a starting point: work the powder in gradually and stop when the mixture is thick but still spreadable. The source itself notes that its quantities are a guideline rather than fixed.
Why was the title changed?
Because the original framed it as a protein pie and described it as guilt-free, which is a nutritional claim rather than a description of the food. What it is, is a frozen yoghurt pie in an almond and cocoa crust, and that name tells you more about whether you want to make it. The URL is unchanged, so anyone arriving from a search still lands on the right page.
Can I make it dairy-free?
Yes, and the source allows for it, a dairy-free yoghurt alternative in place of the Greek yoghurt. Coconut yoghurt is the most common choice and behaves similarly, though it is looser than strained Greek yoghurt, so expect a softer set. You would also need a plant-based protein powder and dairy-free chocolate. The almond crust is already dairy-free, since it uses coconut oil rather than butter.
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