Berry trifle
This alcohol-free feast is sure to become a firm favourite with your family
- 1 hour
- Serves 8
- 1 of 5 a day
- Kcal99
- Fat2.5g
- Salt0.2g
- Sugar11g
Recipe by: Charlie Farrant
| Student Dietitian and Running Blogger
Ingredients
- 4 sheets leaf gelatine
- 500g raspberries
- 40g fruity loaf, broken into small pieces
- 2 tablespoons fresh apple juice
- 400g fat-free custard powder
- 100g blackberries
- 300g fat-free Greek yoghurt
- 15g dark chocolate
Method
- Soak the gelatine leaves in cold water for 5 minutes or until softened.
- Meanwhile, put the raspberries into a pan with 250ml water. Bring to the boil and simmer for 5 minutes.
- Mash the raspberries until completely broken down. Strain through a fine sieve into a clean jug, then stir through the gelatine until dissolved. Pour into a trifle bowl and chill.
- Once the jelly is set, make the custard with 300ml boiling water and set aside to cool.
- Meanwhile, layer the fruit loaf on top of the jelly and drizzle over the apple juice. Spoon over the custard and spread into an even layer.
- Arrange the blackberries over the custard and top with yoghurt.
- Finely grate the chocolate on top and serve.
Top tip
Use sugar-free raspberry jelly if you don’t have time to make your own.
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