Ribena - fruit juice soft drinks.

Easy to make with children, this cheesecake is a deliciously indulgent dessert with a tangy Ribena twist!

You’ll need:

Crust

150g digestive biscuits, finely crushed
60g butter, melted

Filling

20g (2 tablespoons) gelatine powder/granules. For a vegetarian alternative, replace gelatine with agar agar
250g cream cheese, soften at room temperature
75g caster sugar
250ml (1 cup) low fat plain yoghurt
75ml Ribena Blackcurrant, Ribena No Added Sugar Blackcurrant or Ribena Strawberry squash

Method

1.    Crush digestive biscuits and mix with melted butter in a bowl. Press the mixture onto the base of a 18-20cm round pan, lined around the sides with parchment paper (you can also use clear plastic).
2.    Leave to cool in the freezer for about an hour. This will be your cheesecake crust.
3.    Sprinkle the gelatine/agar agar into a bowl of 100ml cold water and leave for ten minutes. Place the bowl over a pan of simmering water and stir. Once melted, set the bowl aside to cool to room temperature.
4.    Beat the sugar and cream cheese together then add the melted gelatine/agar agar, yoghurt and Ribena squash, beating all together until smooth.
5.    Spoon onto the chilled crust and swirl with a knife or fork to get a marbled effect. You can also drizzle more Ribena and add blackcurrants/frozen berries to the top if you wish.
6.    Refrigerate for at least two hours.
7.    Enjoy!

Let us know how it turns out if you try this recipe, and we’d love to see any pictures of your Ribena recipe creations! You can share them on Twitter @ribenauk as Twitpics, or using the #ribena hashtag. You can also upload them to our Facebook page at www.facebook.com/RibenaUK.

Thank you to blessedhomemaker.blogspot.com for the inspiration for this tasty recipe.

It’s breakfast time down on the Ribena farm and our stomachs are rumbling… Time to whip up a tasty Ribena-flavoured breakfast smoothie!

The Ribena Team will be sharing our love of blackcurrants with you over the coming months by bringing you lots of tips, recipes and info on our favourite little fruit.

But now, to make your breakfast smoothie you will need:

•    30g fresh or frozen blackcurrants (make sure they are thawed)
•    80ml natural yoghurt
•    75ml Ribena Blackcurrant squash
•    2 teaspoons mashed mango
•    10ml honey
•    10g mixed spelt flakes / oats (5g each type, crushed to a coarse sawdust texture)

Press the blackcurrants through a sieve and add the juice to all the other ingredients apart from the grains. Whizz together and add your oats or spelt at the end.

Finally, enjoy!

Make sure you let us how know how your recipes turn out if you give them a go, by dropping us a line in the comments section.

For some more recipe inspiration, why not visit our friends at The Blackcurrant Foundation.