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Lemon & Raspberry Trifles |
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| Serves 4 |
Prep 15 mins |
No cook |
Easy |
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My rating |
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Ingredients |
250g low-fat soft cheese
125g low-fat vanilla yoghurt
2tbsp caster sugar
Finely grated zest of 1 lemon
1tbsp of lemon juice
250g fresh or frozen raspberries (defrosted if frozen)
8 sponge fingers, broken into pieces
2-3 tbsp sherry or orange juice (optional)
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Beat the soft cheese with a
wooden spoon until smooth and creamy. Stir in the yoghurt.
Add 1tbsp caster sugar, along with the grated lemon zest
and juice, and mix together well.
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Put 1/2 the raspberries aside.
Puree the rest in a blender, or mash them with a fork or
potato masher. If you don't like the pips put the puree
through a sieve. Stir the puree into the whole raspberries,
and stir in the rest of the caster sugar.
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Divide the sponge fingers
between 4 serving glasses or ramekins, and spoon 1/2 the
raspberry mixture on top. Add a few drops of sherry or
ornage juice if it seems a bit dry. Spoon a layer of the lemony
yogurt mixture over the raspberries.
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Top the yogurt with the
remainder of the raspberry mixture. Chill in the fridge
until ready to serve.
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DAILY
DINNERS 
