Grease spring form tin. Combine biscuits and butter in bowl. Press over base and side of prepared tin. Cover and refridgerate until set. Filling: Sprinkle gelatine over water in a cup. Stand cup in pan of simmering water, stir until dissolved; cool slightly. Beat cream cheese, yogurt and sugar in a bowl until smooth. Fold in cream and gelatine mixture. Blend strawberries until smooth. Pour half the filling over biscuit base, cover with half the strawberry puree. Using a fork, gently swirl puree through filling. Repeat with remaining filling and puree; swirl with a fork. Cover, refridgerate for several hours or until set. Serve decorated with extra whipped cream and extra strawberries. Posted to Recipe Archive - 17 November 96 Date: Sun, 17 Nov 96 5:33:26 EST submitted by: firstname.lastname@example.org
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|Serving Size: 1 Serving (203g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 0 (0%)|
|Amt Per Serving||% DV|
|Total Fat 0g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 28.6mg||1 %|
|Potassium 5.6mg||0 %|
|Total Carbohydrate 150g||44 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 150g|
|Protein 12g||17 %|
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Calories per serving: 627
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