Strawberry Cream Pie

Lightly grease the flan tin with a little reduced-fat spread. Blitz the biscuits in a food processor, to make fine crumbs, or crush them in a food bag by bashing them with a rolling pin. Tip the biscuit crumbs into a small mixing bowl. Melt the reduced-fat spread in a small saucepan over a very low heat or in a small bowl in the microwave on low, then pour it into the bowl of biscuit crumbs and stir to combine.

Tip the biscuit-crumb mixture into the greased flan tin and spread it out. Using the back of a dessert spoon, press the crumbs down onto the base and up the sides of the tin to form a biscuit-crumb pie case. Place in the fridge while you make the filling.

To make the filling, place the strawberries in a food processor or use a stick blender, to blitz to a smooth puree. Push the puree through a sieve into a small bowl, scraping the puree off the bottom of the sieve and into the bowl. Discard the pips remaining in the sieve.

Place the reduced-fat cream cheese in a medium bowl and stir with a wooden spoon until smooth and softened. Add the yoghurt and strawberry puree and stir well until evenly combined.

Place the jelly crystals in a small cup and add 4 tbsp boiling water. Stir until the crystals have completely dissolved and the liquid is clear and free from lumps. Leave to cool slightly for about 2 minutes, then quickly add to the bowl of creamy strawberry filling, stirring well until completely combined.

Scrape the mixture into the chilled pie case, spread out evenly and place in the fridge for 1 ½-2 hours to set. After chilling, the filling should be set. Carefully remove the outer ring from the flan tin. An easy way to do this is to stand a jug with a level rim upside down on the work surface and carefully place the flan tin on top of the jug, holding the sides of the tin. Gently press the tin down and the pie will be released from the outer ring. The pie will still be on the metal base of the flan tin.

Place the strawberry pie on a serving plate. You can either leave the pie on the metal flan tin base or carefully slide the pie off the base and onto the plate.

To decorate, place the strawberry slices around the edge of the pie and pipe small aerosol cream rosettes between each strawberry slice. Serve the pie on its own or with an extra swirl of aerosol cream.