Berry misu

Berry misu

Serves: 4

Time to make: 25 mins , plus 30 mins cooling

Ingredients

More weights & measures

⅓ cup sugar

2 cups raspberries plus ½ cup raspberries or strawberries, to serve

½ cup Philadelphia Light Cream for Cooking

¾ cup (195g) low-fat vanilla yoghurt

8 sponge finger biscuits (savoiardi biscuits)

30g white chocolate

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Instructions

Stay Awake

1 In a small saucepan combine sugar and 1/3 cup water. Cook, stirring, over a low heat until sugar dissolves. Add first measure of raspberries and ‘cook’ for 3-4 minutes until warm and syrup is dark pink. Place in a bowl and refrigerate until cool (for about 30 minutes).

2 Place cooking cream and yoghurt in a large mixing bowl and beat with a wooden spoon until smooth and combined.

3 Break each sponge finger into 3 pieces. Dip half the pieces into the raspberry syrup and divide among 4 serving glasses. Top sponge fingers with half the warmed berries and half the cream mixture. Repeat process with the remaining sponge fingers, warm berries and cream mixture.

4 Just before serving, use a vegetable peeler to ‘peel’ chocolate into curls. Top cream mixture with chocolate curls and fresh berries.

Nutrition Info (per serve)

Calories 284 cal

Kilojoules 1190 kJ

Protein 7 g

Total fat 8 g

Saturated fat 5 g

Carbohydrates 45 g

Sugar 34 g

Dietary fibre 2 g

Sodium 150 mg

Calcium 150 mg

Iron 0.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.