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| Prep Time | 1 h |
| Passive Time | 4 h |
| Servings |
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Ingredients
- 250 g Biscuits (Ginger-nut)
- 100 g Spread (melted, reduced-fat)
- 9 g Jelly (sachet, raspberry crystals)
- 160 ml Water (boiling)
- 2 tsp Gelatin (powder)
- 250 g Yogurt
- 500 g Cream cheese (light)
- 1 tbsp Sugar (caster)
- 120 g Double cream (reduced-fat)
Ingredients
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Instructions
- Preheat oven to 170°C/150°C fan-forced. Grease a 3cm-deep, 17cm x 27cm (base) pan. Line base and sides with baking paper, allowing a 5cm overhang at long ends.
- Process biscuits until mixture resembles fine breadcrumbs. Add spread. Process until just combined. Press mixture evenly over base of prepared pan. Refrigerate for 20 minutes. Bake for 10 minutes.
- Place jelly crystals in a small, heatproof jug. Add 80 ml boiling water. Using a fork, whisk until dissolved. Add 80 ml cold water. Stir to combine. Pour jelly into a shallow, heatproof dish. Refrigerate for 30 minutes (jelly consistency should be similar to thickened cream).
- Place remaining 2 tablespoons boiling water into a small, heatproof jug. Sprinkle over gelatin. Using a fork, whisk until gelatin dissolves. Set aside.
- Process cream cheese, sugar, cream and yogurt until smooth and combined. Fold gelatin into mixture.
- Pour mixture over base. Using a tbsp, dollop jelly over mixture. Using a butter knife, swirl together. Cover and refrigerate for 4 hours or overnight.
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