1 1/2 cups Post Shreddies Cereal, crushed into medium-fine crumbs
2 tablespoons butter, melted
3/4 cup sliced fresh strawberries
3/4 cup fresh raspberries
1/4 cup jam (strawberry or raspberry)
1 envelope unflavored gelatin
1 teaspoon finely grated lemon zest
2 (250 g) packages cream cheese, softened
1/2 cup sugar
Fresh berries, to garnish (optional)
Crust: Place crumbs in bowl and drizzle with butter; using fork, mix until combined.
Distribute mixture evenly into12 paper-lined muffin cups; press firmly into bottoms of each.
Bake at 350 degrees F (180 degrees C) for 10 min. Cool.
Filling: Mash strawberries and raspberries together in shallow pan; transfer to small saucepan. Microwave jam 20 sec. on HIGH, or until softened; stir into fruit. Sprinkle fruit with gelatin; let stand 1 min. to soften. Cook and stir over low heat 2 to 3 min., or until gelatin has dissolved. Cool to room temperature. Stir in lemon zest.
Beat cream cheese and sugar with electric mixer until thoroughly blended and smooth.
Stir fruit mixture into cream cheese mixture until thoroughly blended. Spoon approx. 1/2 cup (125 mL) mixture into each prepared muffin cup. Freeze several hours or overnight.
Remove from freezer 10 min. before serving and remove paper liners. Serve inverted on a plate. If desired, garnish with fresh berries.