Servings: 41 SPs/ cake ⅛ is 5SPs

8 McVitie’s Light Digestive Biscuits 8 McVitie’s Light Digestive Biscuits
50 g  Flora light spread 50 g  Flora light spread
500 g Philadelphia Lightest 500 g Philadelphia Lightest
2 tbsp cornflour 2 tbsp cornflour
30 g artificial sweetener 30 g artificial sweetener
1 tsp vanilla extract 1 tsp vanilla extract
140 g fat free natural yoghurt 140 g fat free natural yoghurt
300 g raspberries 300 g raspberries
100 g fat free quark 100 g fat free quark
3 eggs 3 eggs
 
Method Method
 
Blitz biscuits in a food processor until well crumbled, melt the Flora spread and mix with the biscuits. Spray a springform tin and add the biscuit mix, level and squash it down. Blitz biscuits in a food processor until well crumbled, melt the Flora spread and mix with the biscuits. Spray a springform tin and add the biscuit mix, level and squash it down.
 
Mix all the other ingredients except the raspberries until smooth. Mix all the other ingredients except the raspberries until smooth.
Mix in 2/3 of the fruit and pour into the tin on top of the biscuit base. Mix in ⅔ of the fruit and pour into the tin on top of the biscuit base.
 
Cover with paper towel and foil (tight to keep paper towel in place above the mixture). Cover with paper towel and foil (tight to keep paper towel in place above the mixture).
 
Then set IP to 35 mins high pressure, with a cup of water in. Allow to natural release at the end then remove, take foil and paper off. Dab off top it's damp. Then leave to cool in tin and follow instructions re release etc in my recipe Then set IP to 35 mins high pressure, with a cup of water in. Allow to natural release at the end then remove, take foil and paper off. Dab off top it's damp. Then leave to cool in tin and follow instructions re release etc in my recipe