Ingredients for 6
- 40 g butter, melted
- 140 g light digestive biscuit crumbs
- 50 g fresh raspberries
- 50 g fresh strawberries, hulled and quartered
- 80 g white chocolate, melted
- 30 g white chocolate coarsely chopped
- 200 g Philadelphia Light
Instructions
- Mix together the biscuit crumbs and melted butter. Divide the crumbs between 6 x 6 cm mini loose bottomed flan tins and press firmly into the base and sides of the tins. Chill until required.
- Crush the fruit together using a fork.
- Whisk the melted chocolate into the Philly. Swirl in fruit puree and chocolate pieces. Divide the mixture between the biscuit cases. Chill for at least one hour before serving.
For more recipes click here