- 4 trifle sponges, cut into squares
- 6tbsp orange juice
- 400g strawberries, sliced
- 100g fresh or frozen blueberries
- 250g low-fat Greek yogurt
- 50g fresh or frozen raspberries
- 2tbsp toasted flaked almonds
- Fresh mint sprigs
- Sprinkle ground cinnamon
- For the cranberry jelly
- 4 gelatine leaves
- 500ml no added sugar cranberry juice drink
- For the custard
- 2tbsp Total Sweet, to taste
- 2 rounded tbsp custard powder
- 400ml skimmed milk
- 1tsp vanilla bean paste
- 200g fat-free crème fraîche, such as Yeo Valley
- To make the jelly, soak the gelatine in a bowl of cold water for 5 min. Meanwhile, heat 150ml of the cranberry juice in a pan until hot. Drain the gelatine and add to the hot juice, whisking until dissolved, then add the remaining 350ml cranberry juice and set aside to cool for 30 min.
- Arrange the sponges in the base of a trifle dish, then drizzle over the orange juice. Put 250g of the strawberries and all the blueberries on top of the sponge layer, then pour the cooled jelly over. Chill for at least 2 hr.
- Meanwhile, make the custard. Put 1tbsp sweetener in a bowl with the custard powder and a little of the milk and stir to make a paste. Mix the remaining milk and the vanilla bean paste in a pan over a medium heat and heat until almost boiling, then pour into the bowl over the custard paste. Stir to combine, then pour back into the pan. Cook over a medium heat for a few min, stirring, until thick enough to coat the back of a spoon. Remove from the heat, sprinkle over the remaining sweetener (do not stir) and leave to cool for 30 min.
- Mix the cooled custard with the crème fraîche, spoon over the trifle and chill.
- About 1 hr before serving, top with the yogurt, raspberries, remaining strawberries, almonds, fresh mint sprigs and a sprinkle of cinnamon. Put it back in the fridge until ready to serve.
Nutrition per serving
Read more on how we calculate nutrition.
143kcal 6.6g 3.3g 0.7g 4g 12.8g 0.2g 159mg 17.5g 0.4mg