Lemon Cherry Swirls

• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 1/3 cup caster sugar
• 1 cup natural yoghurt
• 3 teaspoons gelatine dissolved in 1/4 cup boiling water
• 1 tablespoon grated lemon rind
• 2 x 425g cans pitted black cherries in syrup

1. BEAT Philly* and sugar using an electric mixer, until smooth.
2. Beat in yoghurt, gelatine mixture and lemon rind until well combined.
3. Puree half the cherries and syrup in a food processor until smooth.
4. Lightly swirl into the Philly* mixture.
5. Spoon half the Philly* mixture into 8 serving glasses, top with half the remaining drained cherries.
6. Continue another layer with remaining Philly* mixture and cherries.
7. Refrigerate 1 hour or overnight before serving.

caster sugar, natural yoghurt, gelatine, lemon rind, black cherries

Taken from www.kraftrecipes.com/recipes/lemon-cherry-swirls-102996.aspx (may not work)