Ingredients:
- 40g 70% Dark Chocolate, grated
- 8 gingersnap biscuits, crushed
- 4 Fresh Choice clementines
- 2 tbsp of honey
- 3 tbsp of cream cheese
- 400g Greek yogurt
Method:
- In a bowl, combine the Greek yoghurt, cream cheese and honey and beat together until fluffy.
- Grate the zest from two of the clementine's and set aside. Peel and segment all four clementine's, removing as much of the white pith as possible.
- In four serving glasses, alternate layers of the crumbled gingersnaps with the honeyed yoghurt and the clementine's, finishing with a layer of yoghurt.
- Top each portion with the clementine zest and grated dark chocolate. Serve immediately or chill in the fridge for up to four hours.
