Cot­tage cheese and fruit tri­an­gles

An at­trac­tive dessert to serve on a sunny day – this one def­i­nitely is worth the lit­tle ex­tra ef­fort.

YOU Something Sweet - - CONTENTS -

1 tart Prepa­ra­tion time: 30 min­utes Freez­ing time: 5 hours Stand­ing time: 1 hour


125 ml (½ c) but­ter, soft­ened 125 ml (½ c) cas­tor su­gar 2 tubs (230 g each) cream cheese, at room tem­per­a­ture

25 ml (5 t) Amaretto or

Kirsch liqueur (op­tional)


300 g wafer bis­cuits (vanilla

or straw­berry flavour)

250 ml (1 c) chopped straw­ber­ries or se­lec­tion of berries freshly ground black pep­per


250 ml (1 c) straw­ber­ries,

halved if large

250 ml (1 c) fresh berries 75 ml (5 T) liqueur

75 ml (5 T) cas­tor su­gar

1 Fill­ing Beat the but­ter and su­gar un­til light and fluffy. Add the cream cheese and liqueur (if us­ing), beat­ing well.

2 To as­sem­ble Keep half of the bis­cuits whole and cut through the fill­ing of the sec­ond batch to make 2 bis­cuits with each.

3 On a large sheet of alu­minium foil ar­range the bis­cuits in 16 rows (down) of 3 bis­cuits (across) each, with a whole bis­cuit in the mid­dle and a sin­gle bis­cuit on ei­ther side. Spread a lit­tle of the cream cheese fill­ing over.

4 Ar­range a row of straw­ber­ries or berries down the mid­dle and spread the re­main­ing cream cheese fill­ing over and around the straw­ber­ries. Sea­son with black pep­per.

5 Us­ing the foil to help you, lift the sides so they meet above the straw­ber­ries and the pack­age forms a tri­an­gle.

6 Freeze for at least 5 hours.

7 Berry sauce Mix the in­gre­di­ents and leave to stand for at least 1 hour. Thaw the tart slightly, slice and serve with the sauce.

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