For lovers of cheesecake.

Base:
155g sweet biscuits, finely crushed
75g butter, melted
Filling:
1 cup Jalna Fat Free Berryfruit or Low Fat Greek Style Natural Yoghourt
500g light cream cheese, softened
1/2 cup icing sugar, sifted
1 tablespoon lemon juice
2 tablespoons gelatine dissolved in 2 tablespoons water
Topping:
470g can apricot nectar
2 tablespoons castor sugar
2 tablespoons gelatine

• To make the base, combine crushed biscuits with melted butter and mix well.
• Press mixture firmly onto base of 20cm spring form pan and refrigerate.
• To make the filling, beat Jalna Yoghourt, cream cheese and icing sugar, until mixture is smooth and creamy.
• Add lemon juice and dissolved gelatine, mixing well to combine.
• Pour filling onto biscuit base and refrigerate until set and firm.
• To make the topping, pour nectar into small saucepan, add the castor sugar and sprinkle gelatine over.
• Place saucepan over a low heat and stir until gelatine dissolves.  Remove from heat and allow mixture to cool and thicken slightly.
• Pour topping onto the set filling and refrigerate until the topping is firm.