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Ingredients
BASE 1 quantity sweet bran pastry FilLING 2 tablespoons gelatine dissolved in 4 tablespoons boiling water 1 cup (250 mL) evaporated skim milk, chilled 2 tablespoons fresh lime juice 2 tablespoons fresh lemon juice 1 teaspoon grated lime rind 1 cup (250 mL) low fat unflavoured yoghurt 3 egg whites 1/2 cup (125 g) caster sugar 250 g mixed berries

Instructions
A light chiffon-style pie that's sure to become an entertaining favourite. Serves 8 1. To make base, roll pastry to a 25 cm circle. Bake on a lightly greased oven tray at 200°C for 30-35 minutes or until cooked through. Remove from oven and using the base of a 20 cm springform pan as guide, cut to fit the pan. Allow to cool completely. 2. To make filling, set gelatine mixture aside to cool. Beat evaporated milk until thick. Blend together lime juice, lemon juice, lime rind and yoghurt. Fold through evaporated milk and gelatine mixture. 3. Beat egg whites until soft peaks form, then continue beating while slowly adding sugar until stiff peaks form. Fold egg white mixture through milk mixture. Place pastry base in a 20 cm springform pan. Top with filling and chill until set. Just before serving top pie with berries. 864 kilo joules (204 calories) per serve Low Fat 4.7 9 Low Cholesterol 3 mg Medium Fibre 1.9 9 Low Sodium 75 mg