Passionfruit Sponge Trifles

• 250g tub PHILADELPHIA Light Spreadable Cream Cheese
• 2 tablespoons caster sugar
• 200ml low fat vanilla yoghurt
• 6 sponge finger biscuits, halved lengthwise
• pulp of 6 passionfruit
• 1 large mango, cut into strips
• passionfruit pulp, extra, to serve

1. Beat the Philly* and sugar together until smooth.
2. Fold through the yoghurt.
3. Place 2 sponge finger bases onto each serving plate.
4. Dollop with Philly* mixture, top with passionfruit and mango.
5. Place lids on top of the fruit and drizzle with remaining pulp.
6. Refrigerate 2 hours so that biscuits can soften.

philadelphia, caster sugar, vanilla yoghurt, finger, passionfruit, mango, passionfruit pulp

Taken from www.kraftrecipes.com/recipes/passionfruit-sponge-trifles-103909.aspx (may not work)