250g lower fat soft cheese
125g low-fat vanilla yoghurt (quark would probably work just as well and be far lower in cals/ fat)
30g caster sugar
½ lemon zest finely grated and 1tbsp juice
250g frozen raspberries defrosted, fresh would also work well
8 sponge fingers broken into pieces (I used the 1 egg sponge mix and chopped up the resulting cake for this part)
1. Beat the soft cheese with a wooden spoon until smooth and creamy, then stir in the yoghurt. Add 1 tbsp
of caster sugar with the lemon zest and juice, mixing well.
2. Put half the raspberries to one side, then purÃ©e 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.
3. 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.