3 hr 15 min
This super-simple to prepare and healthier version of the much-loved Italian sweet doesn’t compromise on any of the indulgence factor of the original
Sponge finger biscuits
Low fat chocolate mousse
4 tub(s), (4 x 62g tubs)
Light cream cheese
½ cup(s), (120g)
99% fat-free vanilla yoghurt, sweetened
250 g, hulled, quartered
- Combine coffee with 1 cup (250ml) boiling water in a shallow bowl. Dip half the biscuits, 1 at a time, in coffee mixture (see tip). Arrange biscuits in a single layer over the base of a 19cm square ceramic dish.
- Spread biscuit layer with Nestle Diet Chocolate Mousse. Dip remaining biscuits in remaining coffee mixture and arrange over the top of the mousse.
- Using electric beaters, beat cream cheese until smooth. Gradually add yoghurt and beat until smooth. Spread yoghurt mixture over top layer of biscuits. Cover and refrigerate for 3 hours or until set. Dust with cocoa powder and serve with strawberries.
TIP: Dip the biscuits straight in and straight out of the coffee mixture. If you leave them in too long they will become soggy and fall apart.