Name: Peach and blueberry slice
Prep time: 30 min
Total time: 30 min
Yield: 12
Ingredients: 250 gram plain un-iced biscuits; 1/3 cup desiccated coconut; 150 gram butter, melted; 500 gram packet cream cheese, at room temperature; 1/2 cup caster sugar; 250 gram sour cream, at room temperature; 1 tablespoon powdered gelatine; 410 gram can peach slices in natural juice, drained, sliced; 250 gram blueberries

Ingredients

250 gram plain un-iced biscuits

1/3 cup desiccated coconut

150 gram butter, melted

500 gram packet cream cheese, at room temperature

1/2 cup caster sugar

250 gram sour cream, at room temperature

1 tablespoon powdered gelatine

410 gram can peach slices in natural juice, drained, sliced

250 gram blueberries

Method

1.Grease and line a 30X20cm (base measurement) slice pan with baking paper extending paper at long sides for handles.

2.Process biscuits and coconut to make fine crumbs. Add butter; process until combined. Press mixture evenly over base of prepared pan. Freeze for 10 minutes.

3.Meanwhile, using an electric mixer, beat cream cheese and sugar in a large bowl until smooth. Add sour cream; beat until mixture is combined.

4.Sprinkle gelatine over 2 tablespoons boiling water in a small heatproof jug; stir until completely dissolved. Cool to room temperature. Stir gelatine into cream cheese mixture. Combine peach and blueberries in a medium bowl.

5.Spoon cheese mixture into prepared pan; smooth surface. Scatter berry mixture over cream cheese mixture. Chili for 6 hours or until set. Cut into 12 pieces.

Strain peaches through a sieve; drain on paper towels. This slice uses gelatine so is not suitable for vegetarians.
Note

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Ingredients

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