Recipes
Date posted: 27/04/2018
Ingredients
| Sponge fingers | 6 |
| Medium sherry | 1 tbsp |
| Müllerlight cherry yogurts | 3 |
| Punnet raspberries | 125g |
| Punnet strawberries, thickly sliced | 250g |
| juice of orange | 1 |
Method
- Put the sponge fingers in the bottom of a glass serving dish.
- Reserve a few raspberries or strawberries for decoration; toss the remaining fruit in the orange juice and sherry, then tip into the bowl over the sponge fingers.
- Spoon over the yogurt then chill for 1 hour at least to allow the juice from the fruit to soak into the sponge.
- Before serving decorate with the reserved fruit.
- Alternatively arrange in four individual serving glasses.