This recipe was submitted by Jacqui Penn as part of the reader recipe competition calling for a special occassion dessert.
- Prepare a 23cm Spring form tin with baking paper or 8 - 10 individual ramekins. Combine the crushed biscuits and butter and press into the bottom of the tin. Chill while making the filling.
- Mix the gelatine and water and heat gently at 10 second intervals in the microwave until all the gelatine has dissolved. Set aside to cool.
- In the food processor, process the strawberries until smooth; add the softened cream cheese, yoghurt and sugar. Add the cooled gelatine and blend together until combined.
- Fold the whipped cream into the cream cheese/strawberry mixture carefully. Pour over the prepared base, cover and chill overnight.