INGREDIENTS
1/2 x 300g packet frozen blackberries.
1/3 cup caster sugar.
8 butternut snap biscuits.
1 small lemon.
250g tub spreadable cream cheese.
300ml tub thickened cream.
METHOD
1. Place blackberries in a bowl with two tablespoons sugar. Toss mixture gently to combine.
2. Using a food processor, pulse the biscuits until roughly chopped.
3. Finely grate lemon, then juice. Using an electric mixer, beat cream cheese until smooth. Add lemon rind and juice. Beat for 30 seconds or until smooth. Add remaining sugar and half of the cream, beating until just combined.
4. Whip remaining cream to soft peaks. Place half the blackberry mixture in the base of six one-cup-capacity glasses. Dollop with half the cream cheese mixture. Repeat layers. Sprinkle with biscuit crumbs. Serve with whipped cream.
Note: Fresh or frozen raspberries or blueberries can be used instead of blackberries. You could use almond biscotti in place of the butternut snaps.
