Cream

• 250ml sour cream
• 1 can of sweetened condensed milk
• 500g Kri Kri strained yogurt 2% or 10% fat
• Juice of 2 limes or lemons ( and some lemon zest, if desired)

Base

• 1 pack of digestive biscuits
• 5 tbsp butter
• Marmelade of your choice

1. Put  sour cream into the bowl of an electric mixer fitted with the paddle attachment and mix until creamy.
2. Add milk, yogurt and lemon juice.
3. Crush the digestive biscuits to crumbs, using a blender and melt the butter, at the same time .
4. Transfer the crumbs into the prepared tin, then pour over the melted butter evenly and chill in the fridge for 30min to set firmly.
5. Spoon the cream mixture onto the biscuit base, working from the edges inwards by using a dessert spatula and cover with the marmelade.
6. Leave to set in the fridge overnight or for at least 4 hours.