Tipsy Fruit Trifles

Tipsy Fruit Trifles

Serves 4

4 pts per serving

60 g ready to eat dried apricots, chopped

30 g dried mango, chopped

30 g dried papaya, chopped

60 g raisins or sultanas

30 g glace cherries, rinsed and chopped

4 tbsp brandy or rum

8 sponge fingers (boudoir biscuits)

12 tbsp orange juice

300 g low fat plain natural yogurt

2 tsp unrefined light or dark muscovado sugar

Mis together the fruits and cherries, add the brandy and mix well.  Leave to soak for several hours or overnight.

Break up the sponge fingers into the base of 4 attractive serving dishes and spoon 3 tbsp orange juice over each.  Leave to soak for 2-3 mins.

Divide the soaked fruit between the glasses along with any remaining brandy or rum.  Spoon over the yogurt then sprinkle each with ½ tsp sugar, allowing a few moments for it to melt before serving.

Tip: use low fat fromage frais instead of yogurt if you want