Summer berries layered dessert
2
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
Instead of using sponge cake, whipped cream and sherry we have usead Greek yogurt and low fat light sponge finger biscuits to create a very low fat version trifle!
Ingredients
Sponge finger
6 finger(s), biscuits (Savoyardi or Boudoir), 60g total weight
Strawberries
350 g, ripe, hulled
Artificial sweetener
1 teaspoon(s)
Vinegar, All Types
1 tablespoon(s), balsamic
Raspberries
125 g
0% fat natural Greek yogurt
200 g
Mint, Fresh
4 sprig(s)
Instructions
1
Break up 4 sponge fingers and drop into 4 large wine glasses.
2
Cut 4-6 strawberries into thick slices and set aside. Put the rest into a bowl and crush to a rough pulp with a fork. Add sweetener to taste and the balsamic vinegar. Mix together and spoon over the sponge biscuits
3
Reserve about 8-12 raspberries for decoration and roughly crush the rest with a fork. Beat the yogurt until smooth and add the crushed raspberries, plus a little sweetener to taste if liked. Fold gently together as a ripple effect then spoon over the strawberries.
4
Top with the sliced strawberries and raspberries. Halve the remaining sponge fingers and stick in the top of the glasses. Decorate with the little herb sprigs and chill lightly before serving.
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