Name: Jelly and banana trifles
Prep time: 10 minutes plus 1 hour chilling time
Yield: 4
Ingredients: 1 x 23g sachet sugar-free orange jelly; 1 orange; 3 small bananas, approx. 65g each, no skin, peeled and sliced; 2 sponge fingers, each cut into 8 pieces; 50g pecan nuts, sliced; 100g fat-free fromage frais; 100g low-fat custard

This fruity treat is surprisingly easy to make.

Serves

Prep

10 minutes plus 1 hour chilling time

Each 190g serving contains (includes serving suggestion)

KCal

183

Carbs

19.3g

Fibre

2.0g

Protein

4.6g

Fat

9.3g

Saturates

1.0g

Sugars

16.0g

Salt

0.09g

What makes a healthy, balanced diet?

Ingredients

1 x 23g sachet sugar-free orange jelly

1 orange

3 small bananas, approx. 65g each, no skin, peeled and sliced

2 sponge fingers, each cut into 8 pieces

50g pecan nuts, sliced

100g fat-free fromage frais

100g low-fat custard

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Method

Step 1

Tip the jelly crystals into a measuring jug and pour over 300ml boiling water and stir until dissolved. Add 300ml cold water and set aside. Finely grate the orange zest and reserve. Remove the orange rind and segment the flesh.

Step 2

Divide the orange segments, sliced banana and sponge fingers equally between four glasses. Pour over the orange jelly and place in the fridge for 1 hour until set.

Step 3

Mix most of the nuts (reserving a few for decoration) into the Greek yogurt with the orange zest and spoon over half the surface of the jellies. Spoon the low-fat custard over the other half and swirl lightly with a spoon. Scatter with the reserved nuts to decorate.

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Jelly and banana trifles