(at time of publication)
- 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
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)
Total fat 8g
–Saturated fat 5g
Dietary fibre 2g
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