Time to make: 20 mins
Total cost: $5.80 / $1.45 per serve
(at time of publication)
225g plain sponge (we used Ernest Adams)
1/3 cup frozen raspberries, slightly thawed
2/3 cup reduced-fat strawberry yoghurt
2 teaspoons icing sugar, to dust
Step 1 Cut sponge in 4 rectangles. Cut each rectangle horizontally into 3 even layers.
Step 2 Place raspberries in a small bowl with 1 tablespoon cold water. Crush lightly to release some of the juices. Fold half of the raspberry mixture into yoghurt. Reserve the remaining raspberries.
Step 3 Place a piece of sponge on a serving plate. Top with a little yoghurt mixture and drizzle with a little of the reserved raspberries. Repeat layer and finish with the last piece of sponge. Repeat with the remaining sponge rectangles, yoghurt and raspberry mixture to create a total of 4 sponge stacks. Dust with icing sugar before serving.