Raspberry, Cream and Coffee Layer
Ingredients
Serves 4
2 tbsp instant coffee
4 tbsp Hermesets Granulated Sweetener
8 sponge fingers, broken
into pieces
150ml (G pint) low fat cream
4 tbsp low fat custard
e125g (4oz) fresh raspberries
2 tbsp cocoa powder
fresh mint to decoration
Preparation
Dissolve the coffee and 2 tbsp Hermesets Granulated Sweetener in 3 tbsp boiling water. Cool.
Share the broken sponge fingers between four glasses and drizzle with the cooled coffee.
Whip the cream until thick and fold in the remaining Hermesets Granulated Sweetener and the custard. Spoon a layer of this mixture over the sponge fingers. Then place a layer of raspberries in the glass.
Top with more creamy mixture before dusting with cocoa and decorating with raspberries. Chill until required, topping with fresh mint leaves before serving.
| kJ | kcal | Carbohyd.g | Fat | |
| Portion | 0 | 160 | 16.0 | 10.0 |