2Put the digestive cake in the fresh-keeping bag and crush it with a rolling pin. Then pour the crushed digestive cake into the butter and stir well.
3Mixed 2 lay in 6 inch movable bottom die, compaction and flattening. Place in a preheated 170 degree oven and bake for 5-6 minutes.
4The cheese is restored to room temperature and stirred thoroughly in a dressing machine (without a dressing machine, you can use an egg beater as well). Then pour in the mixed yogurt, sugar and lemon juice, and continue to stir.
5The wild berry wine, water and gelatin powder were heated with water barrier, then the basin was put into ice water and stirred with a scraper. When there are no particles at all, pour them into the mould of Step 3 and put them in the refrigerator for more than 4 hours.
6Arrange seasonal fruits according to your preferences, with basil buds in the middle.
7Crush pistachios with a rolling pin and scatter them around strawberries. Enriching the taste and enhancing the visual enjoyment.
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