Cherry and blueberry celebration trifle
½ cup(s), (125ml)
Diet jelly, prepared
4 serve(s), (equal to 1x 9g sachet, unprepared)
500 g, stalks attached
Un-iced plain sponge cake
450 g, cut into 2cm pieces
Reduced-fat vanilla custard
1½ cup(s), (375ml)
No-fat, no added sugar vanilla yoghurt
- Prepare jelly following packet instructions. Cover and place in fridge for 4 hours or until set. Coarsely chop jelly.
- Remove stalks and stones from one-third of the cherries. Halve pitted cherries. Arrange half the sponge over the base of a 3-litre (12-cup) capacity glass bowl or dish. Drizzle with half the sherry, then layer with half the jelly, custard and yoghurt. Top with halved cherries and half the blueberries. Repeat with remaining sponge, sherry, jelly, custard, yoghurt and blueberries. Cover and refrigerate until required.
- Top trifle with remaining cherries. Serve dusted with icing sugar.