Ingredients
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
Method
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Spray 6 x 10cm springform tins with canola oil. Combine biscuits and margarine and press into the bases of the tins.
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Place the cream cheese, strawberries, yogurt and sugar into a food processor and process until smooth. Fold in egg white and gelatin mixture.
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Spoon over biscuit bases and chill until set, serve with cream and fresh berries or with extra yogurt.