Strawberry Yoghurt Tart



  • ½ x 200 g packet Marie biscuits
  • 2 tbsp (30 ml) soft tub margarine, melted
  • 1 x 80 g packet strawberry jelly powder
  • 300 ml strawberry flavoured low-fat yoghurt
  • 1 x 250 g tub plain smooth low-fat cottage cheese


Place biscuits in a plastic bag and crush with a rolling pin or a small glass.

Mix biscuit crumbs with margarine. Press onto the base of a tart dish.

Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set.

Mix yoghurt and cottage cheese and stir into the cooled jelly.

Pour over biscuit crumbs and refrigerate for 3 hours or overnight.

Serve cold with fresh fruit.