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Passion Pie

Serves 8


  • 1 x 85g packet lime jelly
  • 20 sponge fingers
  • 1 1/2 cups Australian skim milk
  • 400g Australian low fat passionfruit yogurt
  • 2 passionfruits, pulp removed and reserved
  • 2/3 cup Australian whipped cream
  • 1 tablespoon gelatine
  • 3 tablespoons boiling water
  • 2 egg whites
  • 1 tablespoon caster sugar
  • 2 kiwi fruit, skinned, sliced
Download Recipe (PDF)


  1. Dissolve jelly crystals in boiling water to make 1 1/2 cups of jelly. Leave to set in a shallow tray. Cut some sponge fingers in half, width-wise. Quickly dip in milk. Placing the cut edge to the bottom, press the sponge fingers around the side of a 23cm springform pan. Dip remaining sponge fingers in milk, then press over the base to completely cover. Mix yogurt, passionfruit pulp and cream together. Dissolve gelatine in hot water and stir through yogurt mixture. Beat the egg whites until stiff. Add caster sugar and continue beating for 1 minute. Fold into yogurt mixture. Pour into sponge case. Refrigerate until set. Decorate the top with chopped jelly surrounded by a ring of kiwi slices.

Nutritional Information

Nutrients per serve:
Energy (kj) 1002
Fat, Total (g) 9
Carbohydrates (g) 30
Sodium (mg) 0
Calcium (mg) 178
Iron (mg) 0


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