Berry sponge stacks
Nutrition Info.(per serve)
- 225g plain sponge (we used Ernest Adams)
- 1/3 cup frozen raspberries, slightly thawed
- 2/3 cup reduced-fat strawberry yoghurt
- 2 teaspoons icing sugar, to dust
Total fat 3g
Saturated fat 1g
Dietary fibre 1g
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.
Swap raspberries for blueberries, strawberries or use a mix of all three fruit.