Yummy delights

Designer Susan Fernandes shares her favourite recipe

INGREDIENTS

Oreo Cheese Cake 1 can condensed milk 1 can yoghurt (400 gms) 1 pkt fresh cream (200 or 250 gms) 1 pkt oreo cookies 2 (measuring table spoon) gelatine dissolved in 100 ml water

Method: Crush the biscuits and pat hard and smooth into the base of your openable cake tin.

Put into the freezer, while you prepare the rest.

Melt gelatine, in 100 ml water and cool it while stirring so no lumps are formed. Keep aside.

In a large bowl, add curds, condensed milk, and cream, and mix with blender. Pour the gelatine in slowly, mixing all the time.

Bring the chocolate biscuit base out of the freezer, and pour the mixture slowly over it.

Put back into the fridge. Should set in a couple of hours.

It is a fantastic fool proof recipe, and you can add any fresh fruit cut in slices on the top - strawberry, kiwi and passion fruit.