• 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


  1. 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.
  2. 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.