Full ingredients list:
- 210g vanilla sponge slab (13cm x 18cm)
- 1/3 cup frozen raspberries, slightly thawed
- 2/3 cup 99% fat-free strawberry yoghurt
- 2 teaspoons icing sugar, to dust
Nutritional information (per serve)
Instructions and steps:
Step 1 Cut sponge into 4 rectangles. Cut each rectangle horizontally into 3 even layers.
Step 2 Place raspberries into 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 remaining raspberries.
Step 3 Place a piece of sponge onto a serving plate. Top with a little yoghurt mixture and drizzle with a little of the reserved raspberries. Repeat layer and finish with last piece of sponge. Repeat with remaining sponge rectangles, yoghurt and raspberry mixture to create a total of 4 sponge stacks. Dust with icing sugar before serving.
Swap the raspberries for blueberries, strawberries or a mix of all three.
About this recipe
First published: September 2011