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August 22, 2017 2 min read

Have you ever had mousse pie? You’re in for a treat - this mousse pie is not only so easy to make but also super delicious, as the soft layer of mousse custard perfectly compliments the rich and crunchy crust. Add in the earthly amazing matcha, and it’ll blow your socks off.

Patricia Lievens aka @miss.plove is our special guest today with her delicious Matcha Low-fat Mousse Pie.

This low fat and healthy matcha mousse pie will make the perfect dessert for tonight

Patricia hails from the Netherlands and is a self-taught cook who has huge passion for healthy food and fitness. You can follow Patricia to see more her lovely recipeshere.

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Patricia’s matcha pie is sure to become a firm favourite when it comes to healthy dessert recipes. It’s high in protein and low in fat and sugar, so you won't need to worry about your waistline to enjoy it.

Beside being healthy, the green tea pie is super easy to make and so delicious. And you’ll soon discover that the mousse is so silky, one slice of pie will not be enough.

Healthy Low-fat Matcha Mousse Pie

Ingredients

Base

40g oatmeal
20g nuts and seeds (I used linseed, pumpkin seeds and walnuts)
1 tsp honey
40ml water

Mousse custard

1 tbsp speculaas spices (or sub with cinnamon)
400g low fat yoghurt
2 tsp Maple Syrup
2 tsp of Matcha powder (more or less based on your preference)
1 tsp protein powder with banana/strawberry taste
4 gelatine sheets

Instruction

Preheat the oven to 180 degrees C
Mix the oatmeal, nuts and seeds, honey and water until combined and hold together
Press the mix into the baking mold to form the base and side of the cake.
Bake the base in the oven for 15 mins.
Let it cool down once it’s done.
Meanwhile, soak the gelatin in cold water for 5 mins.
Heat 3 tsp of the yoghurt in a pan and then pour the gelatine in the same pan.
Mix constantly until creamy.
On a separate bowl, mix all other ingredients until incorporated
Pour in the warm yogurt.
Continue mixing until forming a green custard
Transfer it into the prepared baking mold.
Refrigerate for 3 hours until the pie is stiff.
Once it’s ready, serve and enjoy!