PICNICS: NO-BAKE CHOCOLATE & LIME CREAM PIE, lower-fat, portable, make ahead

Lower fat and carb 'tho not exactly healthy.  But really makes an impression... 

Not as lethal as it looks: no-bake, make-ahead and portable: Easy-Peasy Picnic Food
'Absolutely gorgeous!' 'Really lovely biscuit base.' Tasters

Chocolate and Lime Cream Pie is definitely a creamy Indulgence but using whipping cream rather than double cream and replacing some cream cheese with 0-fat yoghurt reduces fat levels. The biscuit base is kept thin to reduce carbs while keeping portions small limits damage but not pleasure.   

67 developed the Chocolate and Lime Cream Pie to be a no-bake, easily portable treat but paper plates/bowls, spoons and serviettes are a must.

It can be made the night before.

Cost: £4.00 +  depending on how many ingredients you have to buy 
Serves: 18-24 (min 3 rows of 6 pieces) 

Ingred:
   300gm/10.5oz bashed or processed plain chocolate biscuits (67 used leftover chocolate shortbread but bought are fine)
    2.5-3 oz/70-90 gm melted butter

   180gms/6 1/4 oz whole-fat or 30% fat-reduced cream cheese, left out for a few hours or zapped for 20 secs in the microwave
   170gm/6oz 0-fat yoghurt strained 4 hours or overnight or 0-fat Greek yoghurt (Total/Fage pref) 
   100gms/3.5 oz white baking chocolate, melted
   1 tsp vanilla extract
   zest of 5 limes
   4-6 tbsp lime juice OR 4 tbsp lime juice plus 2 generous tbsp Cointreau
    
   300 ml whipping cream, whipped to soft peaks

   Garnish: segments of lime (opt)

Method:

1. Line a 9x13 inch or equiiv rectangular tin with with greaseproof paper 
2. Mix cookie rubble & enough melted butter to hold together without being wet; spread it over the base of the tin; use the back of a spoon or measuring cup to make it level; the layer won't be overly thick
3. If preparing ahead, wrap tightly in cling film & refrigerate overnight
4. Using electric beaters or a whisk, blend cream cheese, yoghurt and lime zest; add cooled melted white chocolate & beat until chocolate is distributed evenly
5. Add 4 tbsp lemon juice; beat lightly
6. Fold in whipped cream; taste
7. Add more lemon juice or cointreau to taste 
8. Refrigerate in its container, well wrapped in cling film until ready to use or overnight
9. Either: (a) pour cream mix nto biscuit base just before leaving or (b) at the picnic site, pour cream mix over base in pan 
10. Cut into squares; serve with a thin fish slice
11. Gorgeous as it is, the pie is fragile -- serve on plates with a spoon

Other Comments:

'Really lovely base.  I'm keen on citrus so wouldn't have minded more lime juice.' Manageress, launderette
'Absolutely gorgeous!' Senior butcher

Tips: 

• First portion may crumble - consider this cook's privilege
• For a change, use plain chocolate digestives for the base

No-bake desserts on NavBar: RecipesI/Baking

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This recipe has  been developed by B M Lee/ Bright Sun Enterprises.  It may not be reproduced without the author's written permission.