• 2 cups Lemon Mountain High Yoghurt
• 1 8-ounce tub of whipped topping
• Zest of one lemon
• Zest of one lime
• 30 ladyfinger sponge cakes, 2¾ inches long and ½ inch thick
• ½ cup limeade
• Additional lemon zest
• Lime slices

Combine yoghurt, whipped topping, lemon zest, and lime zest in a medium glass or ceramic mixing bowl. Mix well. Place ¼ cup of the yoghurt mixture into the bottom of each of six 6-ounce martini glasses.

Place the ladyfingers in a single layer on a baking sheet. Pour the limeade into a clean squirt bottle and drizzle it evenly over the ladyfingers. The ladyfingers will still be a bit dry, but will absorb moisture from the dessert as it chills, so they will be soft and moist for eating.