|Golden crunch biscuits, finely crushed||100g|
|Egg white, beaten||1|
|175g pots Müllerlight mandarin yogurt||2|
|Tin mandarin segments in natural juice||298g|
- Mix the crushed biscuits with the beaten egg white and press into the base of four 9cm loosebottomed tart tins. Place in a pre-heated oven 190°C, 375F, gas mark 5 for 5-6 minutes. Remove and leave to cool.
- Place the quark in a mixing bowl and beat in the Müller mandarin yogurt.
- Drain the mandarin segments, reserving five tablespoons of the juice. Pour this juice into a small saucepan and heat until just below boiling point. Sprinkle over the gelatine and stir until dissolved, making sure the liquid does not boil. Cool for one minute then pour into the cheesecake mixture, stirring well.
- Spoon over the biscuit bases and level off the top. Cover and leave to set in the fridge for two hours or until firm to the touch. Remove the cheesecakes from the tins and decorate with the mandarin segments.