What you need
1¼ cups sweet biscuit crumbs
80g butter, melted
500g PHILADELPHIA Block Light Cream Cheese, softened
1/2 cup caster sugar
200g reduced fat blueberry yoghurt
1 tablespoon gelatine dissolved in ¼ cup boiling water
½ cup blueberry puree
Blueberries, extra, for decorating, optional
How to make it
- COMBINE the biscuit crumbs and butter then press into the base of a greased and lined 20cm round springform pan. Chill.
- BEAT the PHILLY and sugar with an electric mixer until smooth. Add the yoghurt and gelatine and mix until smooth. Fold through the blueberry puree.
- POUR the filling over the prepared base. Refrigerate for 3 hours or until set. Decorate with extra blueberries if desired, slice and serve.