Fruity Chocolate Fridge Cake

Serves 8

4 points per serve

110g plain chocolate (at east 70% cocoa solids)
50g flora lite
2 egg whites
125g low fat digestive biscuits, roughly chopped
75g dried apricots

Place chocolate and margarine in a bowl. Bring a small pan of water to simmer, rest the bowl over the pan and stir to melt. Set aside to cool slightly.

Whisk the egg whites until they form soft peaks. Carefully fold the whites into the chocolate mixture followed by the biscuits and apricots, reserving a few apricots to decorate.

Spread the mixture over the base of a loose bottomed 20cm pie tin and decorate with the reserved apricots. Chill for at least 2 hours before cutting into wedges.