40g Northern Ireland butter, melted
140g digestive biscuits, crushed
50g raspberries
50g strawberries
110g white chocolate, melted
200g low–fat cream cheese
Mix together the biscuit crumbs and melted butter.
Divide the crumbs between 6 × 6cm mini loose bottomed flan tins and press firmly into the base and sides of the tins. Chill until required.
Crush the fruit together using a fork and whisk the melted chocolate into the cream cheese.
Swirl in fruit puree.
Divide the mixture between the biscuit cases. Chill for at least one hour before serving.
Decorate with extra fruit.
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