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Slimming World's Mississippi mud pie

(79 ratings)

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Slimming World's Mississippi mud pie
Slimming World's Mississippi mud pie
  • Serves: 10

  • Prep time:

    plus cooling and setting
  • Cooking time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Slimming World's Mississippi mud pie is a classic with a makeover, using skimmed milk and quark - but no one will know the difference! Plus, it takes just 30 mins to prepare. This American classic has been reinvented with guilt-free swaps, thanks to the low-fat spread, low-fat digestive biscuits, skimmed milk and quark. Finish with a light grating of chocolate. Everyone will enjoy Slimming World’s show-stopping lighter version of this much loved American chocolate dessert.

Ingredients

  • 60g low fat spread
  • 10 reduced fat digestive biscuits
  • 10 sheets of leaf gelatine
  • 200ml skimmed milk
  • 4 level tbsp cocoa powder, plus 1 tsp to dust
  • 2 tsp coffee granules
  • 250g quark
  • 3 x 175g pots Muller Light Vanilla yogurt (or any free vanilla yogurt)
  • 4 tbsp sweetener
  • 5g milk chocolate, grated, to decorate

Leftovers can be stored in an airtight container for up to 2 days in the fridge.

Method

  1. Preheat the oven to 190C, gas 5 and line an 18cm springform tin with non-stick baking parchment.
  2. Melt the spread in a pan over a low heat.
  3. Meanwhile, put the biscuits in a sealable food bag, bash into fine crumbs and tip into a bowl. Pour in 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.
  4. Meanwhile, put the gelatine sheets into a small bowl, cover with cold water and leave to soften for 5 minutes.
  5. Mix the milk, cocoa powder and coffee granules in a jug and heat in the microwave for 2 minutes. Squeeze the excess liquid from the gelatine sheets, add the sheets to the milk and whisk until they have dissolved.
  6. Leave to cool for 10 minutes.
  7. Whisk the quark, yogurt, sweetener and cooled milk using a hand whisk and pour on to the biscuit base. Chill for 4 hours or until set.
  8. Release the pie from the tin and put the pie, still on its base if necessary, on a serving plate. Sprinkle over the grated chocolate and extra cocoa and slice to serve.
For more delicious recipes or to find your nearest Slimming World group visit the Slimming World website

Your rating

Average rating

  • 3
(79 ratings)

Your comments

Emma

I would recommend letting this get to room temperature first before eating as the texture is more like a firm mousse whereas eating it straight from the fridge is more like a blamanche. It depends on your preference really. I did fully stick to the recipe and it tasted lovely.

Not impressed

Very bland and tasteless! Too much gelatin which made it quite rubbery! Nobody really liked it. If I make this again I'll only add 2 or 3 sheets to make it more of a mousse like consistency as 10 sheets is far too much! plus I'd add at least double the amount of cocoa powder as it was very bland and tasteless.

I don't beeeleeeeve it

Leftovers can be stored for up to 2 days? Like there will be leftovers! ;)

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