Raspberry Biscuit Layers
Reward yourself with this delicious little treat that’s made in a matter of minutes.
Bahlsen Hit Cocoa Créme
Medium fat soft cheese
½ teaspoon(s), level, or extract
1 tablespoon(s), powdered
0% fat natural Greek yogurt
250 g, fresh or thawed frozen
1 sprig(s), to decorate
- Put the biscuits into a warm place for a few moments, so that the chocolate filling softens (either in a very low oven or a warm grill compartment. Alternatively, microwave the biscuits for 10 seconds on HIGH). Use a sharp knife to separate the two halves of each biscuit.
- Beat the cheese with a wooden spoon to soften it, then add the vanilla, sweetener and yogurt and beat again until smooth. Share half this mixture between the biscuit bases, top with half the raspberries, then sandwich together with the biscuit tops. Place spoonfuls of the remaining cheese mixture onto each one, then arrange the rest of the raspberries on top. Serve, decorated with mint leaves.