Strawberry Yoghurt Tart

½ x 200 g packet Marie biscuits
2 tbsp (30 ml) soft tub margarine, melted
1 x 80 g packet strawberry jelly powder
300 ml strawberry flavoured low-fat yoghurt
1 x 250 g tub plain smooth low-fat cottage cheese

Place biscuits in a plastic bag and crush with a rolling pin or a small glass.
Mix biscuit crumbs with margarine. Press onto the base of a tart dish.
Dissolve the jelly powder with ½ cup boiling water and allow to cool, but not set.
Mix yoghurt and cottage cheese and stir into the cooled jelly.
Pour over biscuit crumbs and refrigerate for 3 hours or overnight.
Serve cold with fresh fruit.

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