Base
15 Digestive biscuits
75 g butter or margarine

Filling
200 ml fromage frais or cream cheese
200 ml crème fraîche
100 g Dansukker Jelly Sugar Multi

Topping
250 g fresh or frozen berries, e.g. raspberries
400 ml diluted fruit cordial, preferably the same flavour as the berries
200 g Dansukker Jelly Sugar Multi

Crush the biscuits into crumbs. Melt the butter/margarine and pour it over the biscuit crumbs. Mix well. Press the crumb mixture evenly onto the bottom of a springform cake tin. Combine 1 dl crème fraîche with the jelly sugar and boil for 30 seconds. Mix in the remaining crème fraîche and fromage frais. Spread the filling over the crumb base. Refrigerate until set. Arrange the berries over the filling. Large berries such as strawberries should be cut up or sliced. Put the cordial and jelly sugar in a saucepan and boil for 30 seconds. Remove from the heat and allow to cool. Spread the jelly over the berries. Store in the refrigerator.