4 tbsp butter
2 tbsp apple juice
1 cup bran flakes
1 1/2 cups organic soft tofu
1 cup plain yogurt
1 tbsp powdered gelatin
4 tbsp apple juice
1/2 cup (125g) butter, softened
1 cup icing sugar mixture, sifted
2 teaspoons finely grated lemon rind
1 tablespoon lemon juice
3 cups mixed fruit such as strawberries, raspberries, red currants, blackberries
4 tbsp red currant jelly
2 tbsp hot water
For the base, place butter and apple juice in a pan and heat gently until melted.
Crush the bran flakes and stir it into the pan. Pour crust into a 9 inch round cake pan and press down firmly. Let set.
For the filling, place tofu and yogurt in a food processor and blend until smooth.
Dissolve gelatin in a bowl of apple juice and stir into tofu.
Spread tofu over chilled crust, and then chill in fridge until set.
Using an electric mixer beat butter, icing sugar, lemon rind and lemon juice together until pale and fluffy.
Spread over chilled cheesecake.
Top with fresh berries, then melt the red currant jelly with the hot water. Let it cool, and then spoon it over the fruit to serve.