Base
• 200g SHREDDIES ® , crushed
• 125g unsalted butter or margarine
Filling
• 500g reduced fat cream cheese
• 200g reduced-fat Greek yogurt
• 2x lemons, grated rind only
• 30g icing sugar
• 800g fresh or canned fruit (e.g. strawberries, peaches, berries)
Method:
1 Melt the butter over low heat in a saucepan.
2 Mix the butter and Shreddies and press into the base of a 20cm x 30cm shallow tin or divide between 10x individual 100ml pots. Leave to chill for at least 30 minutes.
3 Whisk the cream cheese, Greek yogurt, lemon rind and icing sugar together.
4 Spread the cream cheese mix over the base or divide between the pots.
5 Purée 100g of fruit and swirl through the topping.
6 Chill for 3-4 hours or overnight to firm up.
7 Decorate with the remaining fruit and serve.