Ingredients:
- 14 English sponge fingers, halved
- 2 teaspoon instant coffee granules
- 50g California walnuts, chopped
- 200g raspberries
- ½ x 400g can low fat custard
- 400g fat free Greek yogurt
- 1 teaspoon clear honey
- Cocoa for dusting
Preparation:
- Mix the coffee with 150ml boiling water. Soak the sponge fingers in the coffee for 5-8 seconds until just soft and place in the base of 4 glasses. Sprinkle over half the walnuts and then the raspberries.
- Fold the custard into the Greek yogurt with the honey and spoon over the raspberries. Dust with a sprinkling of cocoa and add the remaining walnuts to serve.
