INGREDIENTS
  • 1 cup Tea biscuit
  • 1 tablespoon butter
  • 1 tablespoon Water
  • 400 g low fat cream cheese
  • 1 tin NESTLÉ Fat Free Sweetened Condensed Milk
  • 1 teaspoon Vanilla essence
  • 2 tablespoons gelatine powder
  • 4 tablespoons Water
  • 1 tablespoon lemon juice
  • For Berry Sauce:
  • 150 g Raspberries
  • 1 tablespoon Sugar

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NUTRITIONAL INFORMATION
Source: https://www.maggime.com/en/recipes/Saudi%20Chicken%20Biryani/14375

  • Energy 165 (Kcal)
  • Protein 5 (g)
  • Total Fat 5.3 (g)

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HOW TO PREPARE
1
Combine biscuit crumbs, butter and warm water. Rub the ingredients using fingertips. Press the biscuit mixture over the base of 20cm loose bottom cake pan.
2
Beat cream cheese, NESTLÉ Fat-Free Sweetened Condensed Milk and vanilla in an electrical beater until mixture becomes smooth. Add the lemon juice to the cheese mixture and mix in low speed to combine all.
3
Sprinkle gelatin over hot water and mix well to dissolve and then add it to the cream cheese mixture with constant stirring.
4
Pour cheese mixture into prepared base. Place in the fridge for 3 hours or until cheese mixture becomes firm.
5
For Berry Sauce: add Raspberries and sugar together and simmer over medium heat for 8-10 min or until texture resembles a chunky jam. Set aside and cool in a refrigerator before pouring over cheese cake.

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