Quick Fridge Cheesecake

1 x 250 g smooth natural cottage cheese 

1 x 385 g tin condensed milk

½ cup lemon juice (fresh / bottled) 

Crushed nuts 

 

Beat the cottage cheese and lemon juice together.  Add the condensed milk and beat till smooth.

In glass bowl or individual glasses, spoon alternate layers of nuts and cheesecake mixture.  Refrigerate.  Decorate the top with fresh fruit, whole nuts, etc.

The nut layers can be replaced with sliced fresh or canned fruit.  Or you can just use the cheesecake mixture.

 

Pineapple Yoghurt Fridge Tart

1 packet Tennis biscuits, crushed
3-4 tablespoons melted butter
About 2 cups of pineapple yoghurt (I used Spar brand)
1 x 432 g tinned crushed pineapple, DRAINED!!!!

Mix the crushed biscuits with the melted butter and place in the bottom of dish. Press down on it with a spoon. Scoop over the Pineapple Yoghurt (SPAR full cream Pineapple) – as thick as you want. Top with the DRAINED crushed pineapple. Put lid on dish (or cover with cling wrap or foil) and refrigerate.
Recipe and photo: Alma Pretorius