This is adapted from a Rosemary Conley recipe and it’s really really good! 76 kcal and 2.7g fat per serve. Best made the day before but not essential (don’t sprinkle chocolate powder on top until ready to serve).
4 heaped teaspoons coffee granules
4 teaspoons brandy
1/2 pint water
1 packet sponge fingers (approx 12)
1 sachet Bird’s sugar-free dream topping
1/4 pint skimmed or semi-skimmed milk
12oz (350g) low-fat fromage frais
powdered drinking chocolate to decorate
Mix the coffee with the brandy and make up to 1/2 pint (300ml) with water. Pour half into a shallow dish and place 1/ the sponge fingers into liquid and allow it to soak up.
Arrange the fingers into the base of a serving dish to form a layer.
Place the milk in a large bowl and then add the dream topping and follow instructions on packet.
Mix in the fromage frais.
Spoon 1/2 the mixture over the soaked sponge fingers.
Soak the remaining sponge fingers in the leftover brandied coffee and place in the dish.
Top with the remaining fromage frais mix.
Just before serving, sprinkle with the chocolate powder.