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- 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.
Vertically line each glass with five moistened ladyfinger cakes. Divide remaining yoghurt mixture evenly among the glasses. Garnish with additional lemon zest and lime slices. Chill for several hours. Serve chilled. |
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Makes 6 servings.
Note: Try this recipe with Raspberry Mountain High Yoghurt instead of Lemon Mountain High Yoghurt, and drizzle the ladyfingers with raspberry lemonade instead of limeade.
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| Calories - 310 |
| Total Fat - 11g |
| Cholesterol - 80mg |
| Potassium - 162mg |
| Sodium - 50mg |
| Total Carbohydrates - 44g |
| Protein - 7g |
| Fiber - 1g |
| Calcium - 10% |
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*Note: All nutritional data calculated using Original Style Mountain High Yoghurt, unless otherwise indicated in ingredient list. To lower fat and calorie totals, use Lowfat or Fat Free Mountain High Yoghurt.
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