225g (1 single rectangular) bought, unfilled sponge
250ml (1 cup) freshly brewed coffee, cooled
¼ cup granulated sugar substitute
2 x 150g tubs Vanilla Bean Frûche
520g (2 cups) low-fat or diet vanilla yoghurt
125g punnet blueberries
250g punnet strawberries, sliced
125g punnet raspberries
Cocoa powder, to dust
Halve sponge through centre to form 2 thin rectangles. Put 1 piece of sponge in base of a 2L (8-cup) dish, trimming to fit. Combine coffee and sugar substitute in a jug. Pour half the coffee mixture over sponge.
Whisk Frûche and yoghurt in a large bowl. Sprinkle half the blueberries and half the strawberries over sponge. Spoon over half the Frûche mixture. Top with remaining sponge piece. Pour over remaining coffee mixture. Top with remaining blueberries and strawberries.
Spoon over remaining Frûche mixture over and sprinkle with raspberries. Cover with plastic wrap and refrigerate for at least 4 hours to allow the flavours to develop.
Dust with cocoa powder and serve.
Nutrition Info PER SERVE 617kJ, protein 7g, total fat 2.1g (sat. fat 0.9g), carbs 23.9g, fibre 1.7g, sodium 122mg. Carb exchanges 1 2/3. GI estimate medium.