This easy dessert with its delicious raspberry sauce is a fresh and fruity treat and at only 188 cals per serving, it's a healthy pud the kids will love tucking in to
Ingredients
- 250g low-fat soft cheese
- 1 x 125 g carton low-fat vanilla yoghurt
- 2tbsp caster sugar
- Finely grated zest of ½ lemon
- 1tbsp lemon juice
- 250g fresh or defrosted frozen raspberries
- 8 sponge fingers, broken into pieces
WEIGHT CONVERTER
Method
- Beat the soft cheese with a wooden spoon until smooth and creamy, then stir in the yoghurt. Add 1tbsp caster sugar with the lemon zest and juice, mixing well.
- Put half the raspberries to one side, then purée the rest with a blender or simply mash them with a fork or potato masher. Stir them into the whole raspberries and add the rest of the caster sugar.
- Divide the sponge fingers between 4 serving glasses or ramekin dishes and spoon half the raspberry mixture on top. Now spoon the lemon mixture into the dishes and finish off with the rest of the raspberry mixture. Keep in the fridge until ready to serve.
Top Tip for making Lemon and raspberry trifles
If you make this recipe without the sponge fingers, it’s suitable for anyone with a wheat allergy too.
Trusted, informative, and empathetic – GoodToKnow is the ultimate online destination for parents. At GoodtoKnow, our mission is 'simple': we're trying to make sense of parenthood. On the site, you'll find everything you need for a happy, healthy family life. Our huge archive of content includes more than 18,000 articles and 1,500 how-to videos. These include expert-backed advice features on parenting, dealing with relationship changes after having a baby, self-care for mums and managing your family finances. We also feature tried-and-tested product reviews and buying recommendations for every stage of family life - from prams and Moses baskets to birthday gifts and top toys.