Cooking spray
½ cup Chelsea Icing Sugar
½ cup cocoa powder
200g low-fat vanilla yoghurt
¼ cup skim milk
140g tub unsweetened apple puree
3 x 50g eggs, lightly whisked
1/3 cup wholemeal self-raising flour
4 sponge fingers, chopped

1. Preheat oven to 170ºC (fan-forced). Spray an 18 x 28cm (base measurement) slab pan with cooking spray and line with baking paper, allowing the paper to overhang the sides.

2. Put the Chelsea Icing Sugar, cocoa powder, yoghurt, milk and apple puree in a medium saucepan. Stir over a low heat until the mixture is well combined and the cocoa dissolves. Remove saucepan from heat and set aside for 5 mins.

3. Add the eggs and flour to the saucepan and mix until combined. Stir in the sponge fingers. Spoon mixture into the lined pan and smooth the surface. Bake for 20 mins or until set and a skewer inserted in the centre comes out clean. Set aside in the pan for 15 mins before transferring to a wire rack to cool. Cut into pieces to serve