Chilled delight

The makers of Philadelphia cream cheese have come up with this delicious dessert idea – perfect for a dinner party or an extra-special pudding

Published:

Serves six.

20-25 minutes, plus chilling time.

10g (approximately three sheets) leaf gelatine

2-3 tablespoons cold water

175g (6oz) Light Philadelphia

500g pot low-fat Greek-style yoghurt

50g (2oz) caster sugar

2 teaspoons vanilla essence

Place the gelatine in a bowl with the cold water and soak for 5-10 minutes.

Place the Philadelphia and yoghurt in a pan with the sugar and heat gently until the sugar dissolves. Add the soaked gelatine and vanilla and heat until gelatine melts but do not boil.

Remove from the heat and pour through a sieve into a deep-sided plastic sandwich box or lined loaf tin. (Top tip: to ensure the easy removal of the terrine, line your box or loaf tin with clingwrap.) Cool and then chill in the refrigerator until set (a few hours).

Serve with a ready-made fruit coulis, or make one using frozen summer fruits.

Defrost 225g (8oz) fruit, sprinkle with 25g (1oz) caster sugar, process until smooth and then pass through a sieve to produce a thick fruit sauce.

Alternatively, to reduce the sugar content a little, just serve the terrine with fresh fruits or use very ripe fruit and reduce the sugar in the coulis.