Berry trifle

4 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 54 votes, average: 4.75 out of 5 4 rating(s)
Trifle with jelly, custard and yoghurt topped with berries and grated dark chocolate

This alcohol-free feast is sure to become a firm favourite with your family

1 hour

Serves 8

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knowing we’re watching the calories for you.

Charlie Farrant

Recipe by: Charlie Farrant | Student Dietitian and Running Blogger

Healthy eating doesn’t mean no pudding! Relax and enjoy a delicious dessert, knowing we’re watching the calories for you.

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

CALORIES: 99

FAT: 2.5g

5 A DAY: 1

SALT: 0.2g

SUGAR: 11g

Method

  1. Soak the gelatine leaves in cold water for 5 minutes or until softened.
  2. Meanwhile, put the raspberries into a pan with 250ml water. Bring to the boil and simmer for 5 minutes.
  3. 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.
  4. Once the jelly is set, make the custard with 300ml boiling water and set aside to cool.
  5. 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.
  6. Arrange the blackberries over the custard and top with yoghurt.
  7. 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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