European
European - British - Desserts
Trifle
Chef's Menu Description
An exquisite dessert layered with light sponge, luscious fruit compote, silky custard, and pillowy whipped double cream.
Ingredients
- • 11.5g sachet raspberry sugar free jelly crystals
- • 100 g fresh raspberries (+ 4 extra for decoration)
- • 350 g banana and custard fat free yoghurt
- • 50 g reduced fat aerosol cream (split between 4 trifles)
Preparation Steps
1
Phase 1
Make up the jelly as per the instructions
2
Phase 2
Divide the raspberries equally between 4 individual bowls or dishes
3
Phase 3
Pour the jelly over the raspberries, making sure it is split equally between all 4
4
Phase 4
Refrigerate until set, then top each with some yoghurt - you can do this in advance
5
Phase 5
When ready to serve top with a serving of aerosol cream and top with a fresh raspberry (or if you prefer you can sprinkle some flake on top!)