1-1/2 cups (375 mL) Post Honey Shreddies Cereal, crushed into medium-fine crumbs
2 Tbsp. (30 mL) butter, melted
3/4 cup (175 mL) sliced fresh strawberries
3/4 cup (175 mL) fresh raspberries
1/4 cup (50 mL) jam (strawberry or raspberry)
1 envelope unflavoured gelatin
1 tsp (5 mL) finely grated lemon zest
2 pkg (250 g each) cream cheese, softened
1/2 cup (125 mL) sugar
Fresh berries, to garnish (optional)
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°F (180°C) for 10 min. Cool.
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.