INGREDIENTS:

250g packet sweet wholemeal biscuits, crushed

1/4 teaspoon ground cinnamon

100g unsalted butter, melted

125g strawberries, hulled

4 teas caster sugar

Filling & Decoration:

500g low-fat, reduced salt cottage cheese, chilled

1/2 cup icing sugar

200g natural yoghurt

8 teas lemon juice

3 teas gelatine

125g strawberries

Mint to decorate

COOKING INSTRUCTIONS:

Mix together the crushed biscuits, cinnamon & butter.  Line the base & sides of a 23cm fluted flan dish.  Chill for 10 minutes.

Puree the strawberries & sugar in a food processor & spread over the biscuit base.

(If you don’t have a food processor or blender, simply puree the strawberries by pressing them through a sieve with a wooden spoon.  Alternatively, use a good quality strawberry jam to spread over the crumb crust.)

Sieve the cottage cheese & icing sugar into a mixing bowl.  Add the yoghurt & mix well.

Put the lemon juice into a small non-reactive pan & sprinkle the gelatine over & dissolve over a very low heat.

Remove from heat & stir a little of the cheese mixture into the gelatine mixture.  Add to the remaining cheese mixture & mix well.  Spoon into the crumb crust case.

Chill for 4 hours.  Decorate with the strawberries & mint before serving.