250ml (1 cup) freshly brewed coffee, cooled
60ml (¼ 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
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 remaining coffee mixture and arrange on top of cocoa powder. Top with remaining pear slices and yoghurt. Cover glasses with plastic wrap and refrigerate for 1 hour to chill.
3. Dust tops with a little cocoa powder and serve.
Nutrition info PER SERVE 571kJ, protein 5.2g, total fat 1.8g (sat. fat 1g), carbs 23g, fibre 3g, sodium 36mg. • Carb exchanges 1½. • GI estimate medium.