Now I must end on a rant. Kraft – the makers of Philadelphia, my go to cream cheese provider – has relaunched their product. Now aside from the fact I’m not sure it’s quite as tangy as it was before (it’s billed as ‘now even creamier’), to my horror, the pots now have less content. What used to be a 300g pot is now 280g. A 200g pot is now 180g. This is not good news for recipes using cream cheese – such as this one – where 600g is needed. Interestingly, the pot looks the same size...just with less filling. No doubt it is so the price can be kept the same, but, if you are paying the same price for 6.7% less content then surely that is a price rise? Do they think we’re stupid? Not to mention the extra annoyance that you now need to buy three pots where you previously would only need two. I am not impressed Kraft, not impressed at all.
200g ginger nut biscuits
75g unsalted butter, at room temperature
450g Greek yoghurt – I used Total
250g caster sugar
2 teaspoons vanilla extract
1 ½ teaspoons cornflour
1 tablespoon icing sugar