8 amaretti biscuits, finely crushed
5 sheets leaf gelatin
250g chilled low-fat custard
4 x 125g pots Danone Activia 0% Fat Vanilla yogurt
2 level tbsp sweetener
6 ripe peaches, peeled and diced
300g raspberries
1 Line a medium loaf tin with baking paper. Spread the crushed biscuits evenly over the base and put in the freezer while you prepare the filling.
2 Soak the gelatine in a bowl of cold water for 10-12 minutes, or until softened. Meanwhile, put half the custard in a small saucepan, place over a medium heat and bring just to the boil, stirring, then remove from the heat. Squeeze the water from the softened gelatine and add the gelatine to the custard. Stir until dissolved, then set aside to cool completely.
3 Put the remaining custard in a food processor with the yogurt, sweetener and the cooled gelatine custard mixture. Blend until smooth.
4 Mix the peaches and raspberries together, then scatter a third of them over the biscuit base. Spoon over some of the custard mixture to just cover the fruit, then scatter over another third of the fruit. Spoon over some more custard and scatter over the remaining fruit. Top with the remaining custard and smooth the surface with a palette knife. Cover with cling film and freeze for 10-15 minutes, then transfer to the fridge for 8-10 hours, or until set.
5 To unmould, briefly dip the base and sides into hot water and turn out onto a serving plate. Peel away the baking paper and discard. Cut into 8 thick slices and serve.