Ingredients
- 1 can (600g) SNOB pineapple tidbits
- 1 cup condensed milk
- 3 cups cream cheese
- 1 1/2 cups plain yogurt
- 2 cups SNOB cape gooseberries (uvillas) in syrup
- Sugar
- 1 tablespoon melted butter
- 2 tablespoons unflavoured gelatin, dissolved in warm water
- 3 cups crushed Marie biscuits
Preparation
- In a blender, add the SNOB pineapple chunks, 1 cup of the SNOB cape gooseberries in syrup (reserve the other cup for topping) and sugar to taste; blend and set aside.
- In a food processor, crush the biscuits and add the butter; press into a pan and set aside. Mix the yogurt, cream cheese, condensed milk, gelatin and the pineapple-gooseberry mixture, pour over the biscuit base and refrigerate for a couple of hours. Once set, top with the reserved pineapple-gooseberry mixture and whole gooseberries, refrigerate again for 30 minutes and serve.
Make it with
