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Ingredientes

Cost per recipe $2.75 view details
  • 1 x 250 gram pac round wine biscuits
  • 125 gm melted butter
  • 250 gm Tararua traditional cream cheese, (at room temperature)
  • 1 c. caster sugar
  • 1 tsp vanilla
  • 1/4 c. lemon juice, (no pips)
  • 1 x 85 grams pac lemon jelly
  • 3/4 c. boiling water
  • 1 c. evaporated lowfat milk, well chilled
  • 1 c. Tararua cream

Direcciones

  1. Make the usual biscuit base, crush the wine biscuits in a food processor and combine with the melted and cooled butter.
  2. Press halfway up the sides of a loose-based cake tin. Chill.
  3. Into a large mixing bowl put the cream cheese, caster sugar, vanilla and lemon juice and squash it all with a potato masher or possibly blend in a food processor till smooth.
  4. Make up the jelly with the boiling water.
  5. Cold it and then add in it to the cream cheese mix.
  6. In another bowl beat the evaporated lowfat milk till light and fluffy.
  7. Tip into the cream cheese mix.
  8. Quickly whip the cream and tip which into the mix.
  9. Fold everything together and pour into the crumb base.
  10. Refrigerateovernight.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 619g
Calories 1261  
Calories from Fat 1059 84%
Total Fat 120.44g 151%
Saturated Fat 75.78g 303%
Trans Fat 0.0g  
Cholesterol 342mg 114%
Sodium 995mg 41%
Potassium 875mg 25%
Total Carbs 31.17g 8%
Dietary Fiber 0.2g 1%
Sugars 27.37g 18%
Protein 18.46g 30%
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