Raspberry fridge tart
10
Easy
20 minutes, plus 6 hours’ or overnight chilling time
No-bake, budget-friendly, deeply nostalgic and very shareable… No wonder South Africans love a fridge tart! We’ve all fallen for the cottage cheese trend, and this is my offering: a protein-rich fridge tart that’s both tasty and pretty to look at.
Ingredients
Method
- 200 g Woolworths vanilla-flavoured cookies, crushed
- 80 g butter, melted
- 3 x 80 g packets raspberry-flavoured jelly
- 3 cups boiling water
- 2 x 250 g tubs smooth cottage cheese
- 350 g raspberries
Method
Ingredients
1. Mix the crushed cookies and melted butter, then press into a 32 cm rectangular dish.
2. Mix 2 packets jelly with 2 cups boiling water. Stir to dissolve the jelly and allow to cool slightly.
3. Blend the cooled jelly with the cottage cheese, then pour over the base in the dish. Cover with clingwrap and chill for at least 4 hours.
4. Make the remaining jelly according to package instructions, then pour over the chilled cottage cheese base. Scatter over the raspberries, then return to the fridge for at least 2 hours or overnight.
Cook’s note: You can use any cottage cheese you like. If you can’t find raspberry jelly, use strawberry jelly instead
Photographer: Myburgh Du Plessis
Food assistant: Chevonne fourie
There are no comments yet.
Comments