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Ingredients
- 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
Directions
- Make the usual biscuit base, crush the wine biscuits in a food processor and combine with the melted and cooled butter.
- Press halfway up the sides of a loose-based cake tin. Chill.
- 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.
- Make up the jelly with the boiling water.
- Cold it and then add in it to the cream cheese mix.
- In another bowl beat the evaporated lowfat milk till light and fluffy.
- Tip into the cream cheese mix.
- Quickly whip the cream and tip which into the mix.
- Fold everything together and pour into the crumb base.
- 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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