Halve the fruit mix, put into 2 bowls and allow to defrost for about 1 hour.
Crush the biscuits in a freezer bag with a end of a rolling pin or use a food processor to make
fine crumbs. Melt the low fat spread in a small pan, then stir the crumbs until coated. Spoon into
a 18cm / 7in loose-bottomed sandwich tin and level the mixture with the back of a spoon. Set
In a bowl, whisk together the low fat soft cheese and Greek yogurt until smooth. Set aside
Put the gelatine leaves into a bowl and cover with cold water. Set aside for 5 minutes.
Meanwhile, put half the fruit and all the icing sugar into a saucepan and gently heat until the
sugar has dissolved. Then gently pass through a sieve into a jug to separate the fruit and juice.
Drain the water from the gelatine leaves, then add the gelatine to the warm fruit juice and stir
Spoon the sieved fruit over the biscuit base in a single layer. fold the juices into the yogurt
mixture. Spoon into the tin and level with the back of a spoon. chill for 2-3 hours until just
Remove from the tin and transfer to a serving plate. Decorate with the reserved berries, after
draining off any juice, and serve immediately.