Ingredients for 8
- 40 g (1½oz) unsalted butter
- 100 g (3½oz) light digestive biscuits, crushed
- 1 raspberry jelly
- 2 tbsp water
- 1 medium egg, separated
- 125 ml (1/4 pint) semi-skimmed milk
- 300 g can raspberries, drained
- 300 g (10½oz) Philadelphia Light, softened
- 125 ml (1/4 pint) low fat crème fraiche
- raspberries for decoration
Instructions
- Melt the butter and mix in the crushed biscuits, press into a greased, loose based cake tin 17.5cm (7″) diameter.
- Place the jelly and water into a pan and heat until dissolved, do not boil. Beat the egg yolk and milk together and pour into the jelly, cook 1-2 minutes then remove from the heat.
- Add the drained raspberries and cool a little then add the Philadelphia and crème fraiche and blend well together. Whisk the egg white and fold into the raspberry mixture, pour over the biscuit base and chill until set.
- Decorate with raspberries before serving.
For more recipes click here