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Arnott's product:
Milk Arrowroot
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Preparation time: 10 minutes
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Cooking Time: 20 minutes
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Serves: 9+
Ingredients
1 packet Arnott’s Milk Arrowroot biscuits, crushed
150g butter, melted
375g smooth ricotta cheese
250g light cream cheese, softened
3 eggs
1/3 cup caster sugar
2 tbs fresh orange juice
½ cup passionfruit pulp, fresh or canned
Method
Preheat the oven to 180°C. Line a 250mm x 350mm lamington tin with baking paper.
Combine the crushed biscuits and butter. Press firmly onto the base of the lamington tin. Refrigerate until required.
In a food processor or blender, mix all other ingredients except the passionfruit, until smooth. Fold through the passionfruit and pour over the base.
Bake for 30 minutes or until just firm. Allow to cool. Serve in slices with cream, if desired.