MUMS' VEGETARIAN EASY-PEASY WHITE CHOCOLATE & RASPBERRY PIE: no-bake; quick & easy, lower fat & sugar, part prep-ahead; no

A lower-fat cream pie with full-fat flavour; it's no-bake & ready in minutes...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster  

29/4/20                      

Note: This recipe has not been tested for dairy-free products

Check prices for 2026

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

White Chocolate Raspberry Pie has only five ingredients apart from the pie shell: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but time-saving dessert is required. This one has an added advantage - it's no-bake.

At such times, no one minds cheating with pre-baked all-butter or no-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars for eating will not do.  You will find it in the baking sections of supermarkets, next to dark baking chocolate.  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Heat over simmering not boiling water.  

Cost:  £6, less if making your own pastry (3/19)
Serves: 12 decent portions

Ingredients:
    1 x 8 or 9inch pre-baked pie shell (supermarket is fine)
    200gm whipping or double  cream
    200gm 0-fat plain Greek (thick) yoghurt
    

    120gm white baking chocolate** broken or chopped into small pieces
    

    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries or other fruit

Method:

LOWER-FAT WHITE CHOCOLATE & RASPBERRY CREAM PIE, Lower-fat, quick & easy,Indulgence, Vegetarian

A lower-fat cream pie with full-fat flavour that takes just minutes to prep...

Lower-Fat White Chocolate Cream Pie with Berries 
'Lovely and creamy; it has full-fat flavour.' Taster

1st published 2018; updated 3/22

67goingon50 has been posting easy-peasy recipes using only a few ingredients since the year dot of the blog and continues to do so.

This gorgeous White Chocolate Raspberry Pie has five ingredients apart from the pastry: cream, yoghurt, white chocolate, icing sugar and vanilla.  Alcohol is optional.  

The pie is part of the Emergency Baking series; you know, when unexpected/ special guests are on the way. Or even when a fabulous but easy dessert is required. This one has the added advantage of being no-bake.

At such times, no one minds cheating with pre-baked all-butter pie or tartlet bases* - or even ready-made pastry.  Neither is expensive for what you get but if you make your own pastry, the total cost falls.

The raspberries can be replaced by strawberries, blueberries or blackberries, all of which have their own unique health-giving nutritional profile.

One warning: you need white baking chocolate; white chocolate bars will not do.    White baking chocolate is found in the baking section next to dark baking chocolate (be careful; some white baking chocolate is very bitter) or on the net.**  

Melting white chocolate needs careful attention; too much heat and it seizes up.  Set the bowl of chocolate over simmering, not boiling water and make sure the bottom of the bowl doesn't touch the water.

If that creates anxiety, dark chocolate is much easier to work with and will do in this recipe...but it will look and taste different.

Cost:  £5, less if making your own pastry
Serves: 12 decent portions

Ingredients:
    1 8inch pie shell*
    200gm whipping or double cream
    200gm 0-fat Greek/Icelandic yoghurt
    120gm white baking chocolate** broken or chopped into small pieces
    1 tsp vanilla
    1 tbsp icing sugar
    2 tbsp brandy or other liquor OR white grape juice

    1 punnet raspberries

Method:

1. Bring a pot of water to the boil; the mouth of the pot should be wide enough to sit a (heatproof) wide'ish bowl on top without touching the water.  Reduce heat to simmer; place bowl on top
2. Add chocolate; allow to melt, stirring occasionally; just before the chocolate is entirely melted, take it off the heat
3. Dip a pastry brush into the chocolate and brush it generously over the base and sides of the cooled pastry; set aside.  Allow the rest of the chocolate to cool
4. Meanwhile, pour cream into a large bowl; whip with electric beaters until soft peaks are formed
5. Using a hand whisk, combine with yoghurt and vanilla, mixing thoroughly
6. Check temperature of chocolate; it should be still liquid but not too hot; pour into the cream/yoghurt, stirring slowly with a whisk until completely combined
7. Stir in icing sugar and alcohol if using
8. Pour into pastry shell; refrigerate a few hours
9. Just before service decorate with fruit & if you like, a few shavings of dark chocolate

Comments:
'Lovely and creamy with full-fat flavour.  Everyone else was dieting so I got to take the whole thing home for the weekend; I was not sorry!  The consistency was even better the next day.' Political Agent

*M&S & Waitrose 9 inch all-butter shell or 6 tartlets £2.50'ish
** white chocolate: Waitrose & M&S

Also Amazon: calletts (flat chocolate buttons) Note: one brand is gradually reducng child labour

Tips:

• For a family version, use milk chocolate and leave out the alcohol

• If you liked this you will also like the sensational Lemon Meringue & Raspberry Pie

More Indulgences on NavBar:Recipes II/Desserts

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This recipe has been developed by B  Lee/ Bright Sun Enterprises and  may not be reproduced, in any form, without the author's written permission.

TRIPLE-DUTY MUSHROOM SOUP WITH SHERRY, low-dairy & carb, dairy-free opt), luxury opt, kids' opt

A sophisticated guest-pleasing soup with neither cream nor potato... 

updated Dec 24

Creamy Mushroom Soup, silky and smooth but without cream or potatoes!
'How did you get this so smooth?  I would never have realised it didn't have any cream.  It made such an enjoyable meal!'  Taster

Nothing matches home-made mushroom soup; thick, creamy and mushroom-y with chunks of meaty 'shrooms punctuating intense savouriness.  If you're looking for a low-fat, low-carb version - no cream or potatoes -  but still offering intense creaminess and thick silky textures, look no further.

67goingon50 has created a sensational Skinny version.  And it suits vegans, pescatarians and meat eaters.

No-cream luxury Mushroom Soup with Sherry contains only a couple of tablespoons of butter (plant butter will also do), and cream is replaced with leftover fibre-rich brown rice to thicken and flavour without raising cholesterol.  

Preparation is easy and quick; apart from a little chopping, the prep is 30 mins max. The result is far superior to tinned...there's no metallic taste and no pesky preservatives.

The soup, despite looking so luxurious, is wallet friendly but if pockets are deep, replace some common-all-garden 'shrooms with wild mushrooms OR for low fodmaps, oyster mushrooms .   

The sherry elevates the soup to a higher level but can be replaced with plant or  milk for kids.    

The soup works best with the base whizzed to a puree in a smoothie maker/processor (as in the photo) but it can also be served as a chunky hearty almost-stew.

Cost: £3.50- £4.50 depending on choice of mushrooms & fridge leftovers
Makes: 2 pints
  
Ingred:

   1 tbsp olive oil
   2 tbsp butter or Vegan substitute

   600gm/21oz (2x300gm packets) mushrooms, chestnut for flavour but white is fine; if pockets are deep, replace with wild mushrooms or for low fodmaps, oyster mushrooms 
   juice of one lemon 
   1/3-1/2 tsp dried thyme
  
   approx 2 cups good chicken or vegetable stock (granules are fine)
   1/4-1/3 cup med sherry/white grape juice

   80-100gm/2 3/4-3 1/2 oz cooked brown rice 

   1/2-1 tsp each pepper & salt

   whipping cream (opt) or more stock

   Garnish:
       white of spring onion, finely diced 
       plain unsweetened plant/dairy yoghurt (opt)
       whipping cream (opt)     
       
Method: