If you don’t have mini springform pans – use a Texas muffin pan.
Note: Chill for 2 hours, 45 minutes.
13 granita biscuits, crushed
50g polyunsaturated margarine, melted
500g reduced fat cream cheese
250g strawberries, hulled and chopped
1 cup low fat strawberry yogurt
¼ cup caster sugar
1 egg white, stiffly beaten
1 tablespoon gelatine dissolved in ¼ cup boiling water
Spray 6 x 10cm springform tins with canola oil. Combine biscuits and margarine and press into the bases of the tins.
Place the cream cheese, strawberries, yogurt and sugar into a food processor and process until smooth. Fold in egg white and gelatin mixture.
Spoon over biscuit bases and chill until set, serve with cream and fresh berries or with extra yogurt.