|1||1 Tenderflake® Frozen Deep Dish Pie Shell|
|2 tsp||(10 mL) Gelatin powder|
|1/2 cup||+ 2 tbsp (155 mL) Whole milk|
|2 tsp||(10 mL) Freshly grated ginger|
|2 1/4 cups||(560 mL) Plain Greek yogurt (3%)|
|1/2 cup||(125 mL) Packed light brown sugar|
|1 tsp||(5 mL) Lemon zest|
|3 cups||(750 mL) Mixed red berries (strawberries, raspberries)|
|1/3 cup||(80 mL) White sugar|
|1 tsp||(5 mL) Freshly ground black pepper|
|Pinch of salt|
BAKE pie shell according to package directions. Let cool completely.
PLACE gelatin and 2 tbsp (30 mL) of milk in a small bowl. Let stand until gelatin is softened, about 5-10 minutes.
Warm the remaining milk and grated ginger in a small saucepan over medium heat until steaming, about 3 minutes. Remove from the heat and add gelatin mixture, whisking until smooth. Whisk in yogurt, brown sugar, and lemon zest. Pour mixture into the cooled pie shell. Gently smooth the top and chill until set, at least 3 hours.
MEANWHILE place the remaining ingredients in a large skillet over medium-high. Stir constantly to dissolve the sugar. Reduce heat to low and simmer for 6-8 minutes. Remove from heat and let cool.
SLICE pie into portions to serve and spoon compote over each slice of pie just before serving.
Garnish with fresh mint leaves.
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