Iced Cherry Bakewell Terrine

Creamy, crunchy, sweet and tart, this double-layer pud is a taste sensation.

frozen cherries, defrosted and cut into small chunks (300 g)
2 large egg whites, kept separate
3 pots Müllerlight Cherry yogurt (3x175 g)
2 Tbsp. sweetener
natural yogurt, mixed with pure vanilla extract (450 g)
1 tsp. pure almond extract
4 amaretti biscuits, roughly crushed

Double line a 24x12 cm loaf tin with cling film. Scatter half the cherries evenly over the base.

Put 1 egg white in a large, clean glass bowl and beat with an electric hand whisk on a medium speed until just stiff. Fold in the remaining cherries, cherry yogurts and 1 level Tbsp. sweetener. Spoon the cherry mixture into the tin, then level the surface with the back of the spoon. Cover with cling film and freeze for 3-4 hours, or until just set.

Once set, whisk the remaining egg white in a large, clean glass bowl until just stiff. Put the natural yogurt in another bowl and whisk in the almond extract and remaining sweetener. Fold the yogurt mixture into the egg white along with the crushed amaretti biscuits. Spoon over the set cherry mixture in the tin and level the surface. Re-cover with cling film and freeze for a further 4-6 hours, or until firmly set.

When almost ready to serve, tip out the terrine onto a serving board and discard the cling film. Chill for 10-20 minutes to soften slightly, then slice into 8 pieces.

Makes 8 servings.