Blueberry Yoghurt Cheesecake

• Base
• 1/2 cup sweet biscuit crumbs
• 2 tablespoon butter, melted
• Filling
• 1 1/2 tablespoon gelatine dissolved in
• 1/3 cup water
• 500g block PHILADELPHIA Light Cream Cheese, softened
• 1/4 cup caster sugar
• 200g reduced fat blueberry yoghurt
• 1/2 cup blueberry puree Whole Foods 3 For $10.00 thru 02/09
• Topping
• fresh fruit selection Whole Foods 3 For $10.00 thru 02/09

1. Combine the biscuits and butter, press into the base of a 20cm spring form pan; chill.
2. Blend Philly* with sugar, yoghurt and gelatine mixture.
3. Pour into crumb base in alternate spoonfuls with blueberry puree.
4. Swirl mixture gently with a knife.
5. Chill until set.
6. Decorate with fruits.

base, sweet biscuit crumbs, butter, filling, gelatine, water, caster sugar, blueberry yoghurt, blueberry puree, topping, fresh fruit selection

Taken from www.kraftrecipes.com/recipes/blueberry-yoghurt-cheesecake-102842.aspx (may not work)