Servings per dessert: 18
Serving weight: 70 g
EQUIVALENTS: 1 STARCH EQUIVALENT & 1 FAT EQUIVALENT
250 g sugar-free biscuits, crushed
100 g (4 tablespoons) light margarine
200 g (1 packet) low-fat cream cheese
150 g (1/2 jar) Sweet & Balance Strawberry Jam
2.5 g (1 sheet) JOTIS Gelatin Sheets
25 ml (2 tablespoons) water
1 packet Sweet & Balance Vanilla Ice Cream Mix
400 g (2 cups) semi-skimmed milk, 1.5% fat
Prepare the Sweet & Balance Vanilla Ice Cream Mix, according to the instructions on the box, using milk. Add the cream cheese and continue whisking, until the mixture is smooth.
Melt the margarine and mix in the crushed biscuits. Spread the mixture in a 24 cm round, springform pan, pressing lightly with a spoon. Pour in the ice cream mixture and refrigerate until solid. Soak the JOTIS Gelatin sheet in cold water, according to the instructions on the packet.
In a small pot, place the Sweet & Balance Strawberry Jam, until warm. Strain the gelatin and add it to the warm jam. Stir gently, remove from heat and let it cool down. Spread over the ice cream mixture and refrigerate for another 20 minutes. Remove the sides of the pan and serve.