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500ml cornflakes, very finely crushed
75g butter, melted
15ml castor sugar
250g LANCEWOOD® Creamed Smooth Cottage Cheese Plain
125ml LANCEWOOD® Double Cream Plain Yoghurt
15ml orange juice
15ml soft brown sugar
Seeds of half a vanilla pod or
2.5ml vanilla essence
100g Turkish apricots, soaked overnight in 80ml orange juice
Zest of 1 orange, grated
80ml soft brown sugar
2 cardamom pods
Mix crushed cornflakes, butter and castor sugar. Press firmly into four 10cm loose bottomed tartlet pans. Refrigerate.
Beat cottage cheese and yoghurt. Add orange juice, brown sugar and vanilla seeds and mix. Refrigerate until needed.
Place all ingredients in small saucepan and bring to boil. Simmer over low heat until thick syrup forms. Remove cardamom pods and cool.
Remove cornflake crust carefully from pans and place on serving plates. Spoon in filling. Spoon apricot compote over just before serving.
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