WARM SCOTTISH RASPBERRY SPONGE (LOW FAT TOO!) – courtesy of Christine McNab

Ingredients
20 sponge fingers
The finely grated zest of two lemons & juice
450g Scottish raspberries
450g can Carnation Condensed Milk Light
150g 0% fat Greek Yoghurt
1 Table spoon dark brown sugar to glaze

Method
Preheat the grill. Put the sponge fingers in a large flameproof dish and drizzle over half the lime zest and juice. Spoon over half the raspberries crushing lightly with a fork. In a small mixing bowl, mix together the condensed milk, yoghurt and remaining lemon zest and juice. Spoon over the raspberry layer and finish with the remaining fruit.

Sprinkle with the sugar and put under the grill for 5 minutes until the fruit is slightly glazed. Serve immediately with a good brand of Scottish vanilla ice cream.