GRANADILLA AND CHEESE FRIDGE TART
397 g tin full cream sweetened condensed milk
80 ml lemon juice
1 tub of granadilla pulp
5 ml vanilla essence
250 g creamed cottage cheese
250 ml fresh cream or Orley whip
Crushed Tennis biscuits and mixed with butter.
Place prepared biscuits into tart dish.
Wisk the condensed milk and lemon juice until it thickens.
Mix in granadilla pulp.
Add the vanilla essence and cottage cheese.
Whip the cream in a separate bowl until thick and fold into the cheese mixture.
Pour over biscuit base.
Chill in fridge.
Serve with ice-cream.
Recipe posted by Surine Joubert
Photo: Surine Joubert