1 tbs, hazelnut flavoured
Sponge finger biscuits
12 individual, (12 x 12g biscuits)
Chocolate hazelnut spread
Low-fat ricotta cheese
1½ cup(s), (360g)
Reduced-fat vanilla custard
⅔ cup(s), (170g)
99% fat-free plain yoghurt
1 cup(s), (240g)
Chocolate bar, wafer, chocolate cream centre
- Combine coffee with 1 cup (250ml) boiling water in a shallow dish. Dip half the biscuits,1 at a time, in coffee mixture. Break into bite-sized pieces and divide evenly between eight 1-cup (250ml) capacity serving glasses or dishes.
- Process hazelnut spread, ricotta, vanilla, custard and yoghurt in a food processor until smooth. Spread biscuit layer with half of the yoghurt mixture. Dip remaining biscuits in remaining coffee mixture. Break into bite-sized pieces and arrange over yoghurt mixture. Spread remaining yoghurt mixture over top layer of biscuits. Cover and refrigerate for 4 hours or until set.
- To serve, dust with cocoa powder and top each with a broken cream wafer.