Ingredients
2 tbsp honey
50g light margarine
100g Arnott’s Shredded Wheatmeal biscuits
12 biscuits
19.7ml gelatine
200g fresh strawberries
hulled
½ cup caster sugar
100g
220g extra light cream cheese
at room temperature
1 cup light evaporated milk
250ml
2 tsp strawberry essence
Equipment
- 1 square 20cm baking tray
- 1 baking paper
- 1 food processor or blender
- 1 electric beater
- 1 plastic wrap
Instructions
- Line a square 20cm baking tray with baking paper.
- Melt honey and margarine.
- In a food processor or blender, add wheatmeal biscuits and pulse until the mixture resembles breadcrumbs. Add melted honey and margarine and pulse again until well combined.
- Pour crumb mixture over bottom of lined baking tray and press until firm and even. Place in the fridge to set while you prepare the remaining ingredients.
- Dissolve gelatine in 4 tbsp boiling water – mix well to dissolve and allow to cool.
- In a clean food processor or blender, add strawberries and sugar and process until smooth.
- Using an electric beater, beat cream cheese and strawberry mixture until smooth. Add evaporated milk and strawberry essence. Beat again until smooth. Add gelatine mixture and mix well to combine.
- Pour over the biscuit base. Cover with plastic wrap and refrigerate overnight.
Notes
Tip
Always use fresh, rather than frozen, strawberries for this recipe.
Variation
Use any biscuits you like for the base.
Variation
You can swap out the strawberries for raspberries if you prefer. If you do, you’ll also need to change the strawberry essence to raspberry if you can get it.
Storage
Cover with plastic wrap and refrigerate overnight.
