Berry sponge stacks

Serves: 4

Time to make: 20 mins

Ingredients

225g plain sponge (we used Ernest Adams)

⅓ cup frozen raspberries, slightly thawed

⅔ cup reduced-fat strawberry yoghurt

2 teaspoons icingfrostingX sugar, to dust

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Instructions

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1 Cut sponge in 4 rectangles. Cut each rectangle horizontally into 3 even layers.

2 Place raspberries in a small bowl with 1 tablespoon cold water. Crush lightly to release some of the juices. Fold half of the raspberry mixture into yoghurt. Reserve the remaining raspberries.

3 Place a piece of sponge on a serving plate. Top with a little yoghurt mixture and drizzle with a little of the reserved raspberries. Repeat layer and finish with the last piece of sponge. Repeat with the remaining sponge rectangles, yoghurt and raspberry mixture to create a total of 4 sponge stacks. Dust with icing sugar before serving.

Variations

Swap raspberries for blueberries, strawberries or use a mix of all three fruit.

Nutrition Info (per serve)

Calories N/S

Kilojoules 950 kJ

Protein 5 g

Total fat 3 g

Saturated fat 1 g

Carbohydrates 45 g

Sugar 28 g

Dietary fibre 1 g

Sodium 200 mg

Calcium 80 mg

Iron 1 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.