Guilt-Free Light Lemon Pie

Grate the apple.

In a bowl, combine the grated apple, whole wheat flour, all-purpose flour, water, quinoa, butter, baking powder, and the sweetener (macro sweetener).

Grease and line a springform pan with the dough, covering the bottom and sides.

Prick the dough with a fork.

Bake the crust in an oven preheated to 350°F (180°C) for 40 minutes.

Prepare the filling: add the yogurt, water, dry milk powder, and the sweetener (Magrofit) to the blender. Blend for 3 minutes.

Add the lemon juice to the blender and blend for another minute, until the mixture is smooth.

Pour the filling over the cooled crust in the pan.

Refrigerate the pie for a minimum of 3 hours, or until the filling is very firm.

Top the chilled pie with lemon zest for decoration before serving.