- 5 ounces Whole-wheat butter cookies
- 4 ounces Cultured butter
- 6 sheets Gelatin
- 1 Lemon
- 1 pound Cream cheese (0.2% fat)
- 14 ounces Yogurt (low-fat)
- ½ cup Orange juice (or 1 large orange)
- 2 ounces Sugar
- 1 handful fresh Fruit (to taste)
Place freezer bag with butter cookies. Seal bag and crumble contents by hand or with a meat mallet.
Melt butter in a small pot, mix with cookie crumbs and press with your hands or a wooden spoon into bottom of a springform pan (20 cm in diameter) (approximately 8 inches in diameter) lined with parchment paper.
Soak gelatin in a bowl of cold water until softened, about 5 minutes. Squeeze juice from lemon and measure 2 tablespoons juice.
Beat cream cheese, yogurt and lemon juice until smooth with a hand mixer.
Squeeze juice from orange. Heat orange juice and sugar in a small pot while stirring until sugar dissolves. Remove from heat. Squeeze gelatin, add to pot and stir to dissolve.
Mix gelatin mixture into cream cheese mixture.
Spread filling over crumb crust in pan and let cool for at least 3 hours before serving, garnished with fresh fruit as desired.