Do you ever crave for a sweet treat at the oddest times?? My cravings almost always occur when I am working late at night on my blog. This is when my tastebuds tingle for something sweet. This lovely tropical trifle is a five minute speedy dessert.(Of course it does not include the 30 minute photo shoot!!!:))
Creamy, delicious tropical trifle -Taste of tropics and faraway shores in every spoonful.
100g Rachels Organic low fat mango yoghurt
90g / 3 oz small diced fresh pineapple
4 sponge fingers or leftover cake
Squirty fresh cream( the kind in an aerosol)
30 ml tablespoons tropical juice(any fruit juice will do))
1. Get two tall glasses and place a sponge finger in the bottom of each glass.(You may need to break the sponge finger into two pieces.)
2. Spoon a tablespoon of tropical juice on top of the sponge finger. Add some diced pineapple on top of the sponge fingers followed by two tablespoons of mango yoghurt on top of the pineapple.
3. Add the second sponge finger, top it with a spoonful of tropical juice, followed by some more pineapple a finally some more mango yoghurt.
4. Finish off by squirting a dollop of cream from the squirty and add a final garnish of diced pineapple.
Thank you to Rachels Organics who sent me this scrumptious mango yoghurt that I have used in this recipe.Also not only did we eat all the yoghurt but we recycled the the empty pots to create Halloween treat gift pots. Check this video.
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