Preparation Time: 10 Mins
Plus 1 Hr chilling time
Cooking Time: NIL
Serves 6 (as a dessert)
250mL (1 cup) freshly brewed coffee, cooled
60mL (1/4 cup) freshly squeezed orange juice
100g sponge finger biscuits, each cut into 5 pieces
700g container pear slices in juice, drained
260g (1 cup) Chobani vanilla yoghurt
Cocoa powder, for dusting
1 Put coffee and orange juice in a shallow dish and stir to combine. Take half the sponge finger pieces and dip them in the coffee mixture. Divide pieces between 6 small serving glasses. Top with half the pear slices then half the yoghurt. Dust with a little cocoa powder.
2 Dip remaining biscuits in the remaining coffee mixture and arrange on top of cocoa powder. Top with remaining yoghurt. Cover glasses with plastic wrap and refrigerate for 1 hour to chill.
3 Dust tops with a little cocoa powder and serve.
Recipe from the Better Homes and Gardens Diabetic Living Sept/Oct 2016 Issue 65