Mississippi Mud Pie
Our skinny Mississippi mud pie is our healthier take on the traditional version. Made with creamy FAGE Total Yoghurt and served with an extra dollop.
350g FAGE Total Yoghurt
200g 70% cocoa solids dark chocolate
100g reduced fat digestive biscuits
75g rough oatcakes
4 medium eggs
2 tsp vanilla extract
4 tbsp agave syrup
- Heat the oven to 160°C / Gas Mark 3. Melt 75g dark chocolate in a bowl set over a pan of barely simmering water. Finely crush the biscuits and oatcakes. Mix the biscuits with the melted chocolate and 1 egg. Spoon into a non-stick loose bottomed, shallow 20cm cake tin, and press into the base and up the sides. Chill for 10 minutes.
- Melt the remaining chocolate, reserving 1 chunk to garnish, then cool for 5 minutes. Mix with 250g yoghurt, 3 eggs, beaten, vanilla extract and agave syrup. Spoon into the tin and smooth the surface. Bake for 25-30 minutes until just set but still wobbly. Cool at room temperature, then chill for at least 2 hours.
- To serve, dollop the remaining yoghurt on the top and grate the chocolate over.