SERVES 6 AT 2
POINTS EACH
150 ML STRONG
BLACK COFFEE, COOLED
200G LOW FAT
SOFT CHEESE
200G VERY OW
FAT PLAIN FROMAGE FRAIS
1 TSP VANILLA
EXTRACT
2 TBSP
SPLENDA GRANULAR
12 SPONGE
FINGERS
200G FROZEN
RASPBERRIES
2 TSP COCOA
POWDER
PUT THE
COOLED COFFEE INTO A SHALLOW BOWL. IN ANOTHER BOWL, BEAT THE SOFT CHEESE,
FROMAGE FRAIS AND VANILLA. ADD THE SPLENDA AND MIX WELL.
DIP THE
SPONGE FINGERS BRIEFLY INTO THE COFFEE, LAYERING HALF OF THEM INTO 6 GLASSES AS
YOU GO. TOP WITH HALF THE CHEESE MIXTURE, THEN A LAYER OF RASPBERRIES.
ADD ANOTHER LAYER OF SPONGE FINGERS AND TOP WITH THE REMAINING CHEESE MIXTURE.
COVER AND
CHILL UNTIL READY TO SERVE. SPRINKLE WITH THE COCOA POWDER JUST BEFORE
SERVING AND DECORATE WITH A MINT LEAF IF DESIRED.
TIP: THERE IS
NO NEED TO THAW THE RASPBERRIES IF YOU ARE NOT SERVING THE TRIFLES IMMEDIATELY.
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