Recipe (6 inch round pan):
60g digestive biscuit crumbs 60g
30g unsalted butter (melted)
Mix together the crust ingredients & press into your preferred pan.
250g cream cheese
150g plain yogurt
100g fresh raspberry
Make raspberry puree using a blender, remove the raspberry seeds to get the strained juice.
Dissolve gelatin in water over hot water.
Whisk the cream cheese and sugar until smooth.
Stir in the yogurt then the raspberry puree.
Fold in the gelatin in water.
Pour into the prepared pan & cool in the fridge until stiff.
Serve with your choice of fruits.