The soft sponge fingers with the soft creamy yoghurt and fresh fruit inside make such a beautiful change to some other desserts, especially since itâ€™s so light!
To Serve 8
100g Caster Sugar
1 pack of Sponge Fingers
2 sheets of Gelatine
500g 0% Fat Greek Yogurt
Â½tsp Vanilla Extract
1.Â Â Â Â Â Â Place 75g of the Sugar in a small pan with 100ml of water. Heat gently, and stir until the Sugar has dissolved.
2.Â Â Â Â Â Â Slice 250g of the Strawberries, and add these as well as 175g of the Raspberries to the water, and mash lightly.
3.Â Â Â Â Â Â Take off the heat, and cool for fifteen minutes. Strain into a shallow dish, keeping the fruit to one side.
4.Â Â Â Â Â Â Dip the Sponge Fingers into the Sugar water one at a time, and line the base of a one litre pudding basin, cutting them to fit.
5.Â Â Â Â Â Â In a different pan, soak the Gelatine sheets in four tablespoons of cold water until they are soft (it should take around five minutes). Heat the pan up gently until melted.
6.Â Â Â Â Â Â Place the Yogurt in a bowl with the Vanilla Extract and the remaining 25g of Sugar. Beat in the melted Gelatine. Place half into the Sponge-lined basin, add the fruit then cover with the rest of the Yogurt mix and any of the remaining Sponges.
7.Â Â Â Â Â Â Drizzle any remaining Syrup around the edge of the basin, and then place in the fridge to chill for at least four hours until set.
8.Â Â Â Â Â Â To serve, place a plate across the top of the basin, and turn upside down, then top with the extra berries.
Photo Courtesy of: Renee Silverman