200g packet Butternut Snap biscuits

250g cream cheese, softened

1/2 cup caster sugar

1 lemon, juiced and rind finely grated

1 lime, juiced and rind finely grated


Place a biscuit over each hole of a 12-hole muffin tray. In a large bowl, using an electric beater, beat cream cheese, juices, sugar and grated rinds until smooth. Spoon mixture evenly over biscuit bases.

Freeze for 3-4 hours, preferably overnight. Serve with fresh berries and cream.