This trifle is full of fruit, lower in sugar and much healthier than a shop-bought version. You can make it the day before and decorate it an hour before serving, so it’s ideal for a party.
Serves
8
Prep
25 minutes + 2 hours cooling
Cook
15 minutes
Nutritional Information:
Each 162g serving contains (excludes serving suggestion)
- KCal
- 161
- Carbs
- 12.3g
- Fibre
- 1.4g
- Protein
- 8.2g
- Fat
-
8.4g
(Medium)
- Saturates
-
3.0g
(Medium)
- Sugars
-
5.5g
(Low)
- Salt
-
0.2g
(Low)
- Fruit/Veg Portion
- 0
Ingredients
Ingredients
- For the sponge:
- 40g wholemeal flour
- half tsp baking powder
- 5 tsp granulated sweetener
- 2 tbsp rapeseed oil + 1tsp to oil the dish
- 1 small egg, beaten
- 1 tsp vanilla extract
- For the custard:
- 250ml skimmed milk + 2 tbsp
- 20g cornflour
- 1 tsp vanilla extract
- 5 tsp granulated sweetener
- For the jelly:
- 1 x 23g sachet strawberry flavoured sugar-free jelly crystals (*not vegetarian)
- 300g frozen mixed berries (don't defrost)
- For the topping
- 200g 0% fat Greek yogurt
- 200g half-fat crème fraiche
- 10g toasted flaked almonds
- Grated zest 1 lemon
Method
Method
Recipe tips
- You can use vegetarian jelly but it may be high in sugar. Alternatively, use agar agar which is available from health shops and online. Mix it with diluted sugar-free cordial for a vegan, sugar-free jelly.
- Try using different flavoured jelly or just one type of frozen berry such as raspberries or blueberries or use a mixture of chopped fresh fruit.
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Total Cook Time (in minutes)
45 mins
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16 mins
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45 mins
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Total Cook Time (in minutes)
20 mins
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