1 cup (250 ml) cream cheese, softened
1 cup (250 ml) vanilla yogurt
1 cup (250 ml) sour cream
1 package instant vanilla pudding
½ cup milk
Tennis biscuits for base
Line a square dish with biscuits for base.
Place cream cheese, yogurt, and sour cream in a mixing bowl and beat until creamy.
Add pudding and milk and beat until smooth.
Scoop onto biscuits and chill. Top with fresh fruit if desired.
Esmé Slabbert used the ingredients and follows
250 g cream cheese, softened
250 ml vanilla Greek 1% yogurt
250 g sour cream
1 x 92 g package instant vanilla pudding
3/4 cup milk
Source: Carol Wilson McLaren (One of my favorites)
Esmé Slabbert TRIED AND TESTED
For the topping I used a mixture I already made and always have in stock:
BLUE AND BLACK BLUEBERRY SAUCE
2 cups Berries (I usually use half black and half blueberries, but you can you either or both)
½ cup water
¼ cup sugar
1 tsp lemon juice
2 tsp cornstarch
Mix ½ berries (can also use ½ blueberries and ½ blackberries), ½ water, all the sugar and all lemon juice.
Stir and bring to boil
Turn down heat, simmer 7 to 10 minutes
Mix cornstarch into rest of water until dissolved and add to the wild berry mix
Stir until thickens, then add the remaining blueberries
Cook 3 minutes on low.
Bottle and store
Note: When I make this sauce, I usually do up to 10 pounds of berries, and then I have it for a year (or maybe less, as we use it a lot). Nice as gifts and also very very yummy on ice cream!!!
If you want to use it as a topping on i.e a cheesecake, use 1 cup (size of the bottle in the picture), mix 1 packet of gelatin with lukewarm water, then add the berry mixture to it and mix through. Spread over your cheesecake and let it set. Yummy
Source: Unknown, but modified by Esme Slabbert
Picture: Esmé Slabbert TRIED AND TESTED