Black Cherry Cream Pie



Make this a light or higher calorie version. Suitable for freezing as you won't be able to resist if you're on your own.

Place 100g butter in bowl to microwave 1 min to melt (use firm low fat saturated margarine for a lower cholesterol version). Stir in 165g bran flakes. Add 1.5 tbs soft brown sugar (omit sugar for a lighter calorie version). Coat well and use mix to line a 9" flan tin with removable base. Put in fridge at least 30 mins to set.

Drain juice from 425g can of black cherries in syrup, make up to half pint with boiling water. Cut into small pieces a 135g pack of black cherry jelly & add to the drained syrup then microwave 2 mins stirring once to dissolve completely. Fridge for 1hr until just beginning to set.

Whisk the mix with 300ml black cherry yoghurt until foamy (5mins in mixer). Fold in 150ml whipped double cream (omit cream for lighter version). Pour mix onto bran pie base. Decorate with cherries. Fridge 2 hrs or more to set. For a higher calorie version swirl 150ml whipped double cream on top and decorate with black cherries. Served chilled.

The pie will freeze for 3 months in a rigid container but omit the top cream layer. Works the same for any fruit in syrup so you can make many versions of a great pie.