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Crust:
Filling:
To finish:
Crust:
Mix the biscuits and the butter together and press firmly onto the bottom and up the sides of a loose-bottomed 23 cm in diameter quiche pan. Refrigerate until firm.
Filling:
Mix the jelly and gelatine together. Add the boiling water and stir until all the crystals are dissolved. Leave to cool.
Add to the yoghurt and mix through. Pour into the prepared crust and spread out evenly.
Refrigerate for 2 – 3 hours until set and firm. Remove from pan and place on a serving plate.
To finish:
Decorate with blackberries and cherries.
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