Name: Cherry and blueberry celebration trifle
Prep time: 40 min
Total time: 280 min
Yield: 8 servings
Cuisine: English
Ingredients: 0.5 cup(s) sweet sherry (125ml); 4 serve(s) diet jelly, prepared (equal to 1x 9g sachet, unprepared); 500 g cherries stalks attached; 450 g un-iced plain sponge cake cut into 2cm pieces; 1.5 cup(s) reduced-fat vanilla custard (375ml); 560 g Nestle Soleil Yoghurt, Vanilla (2 cups); 250 g fresh blueberries; 1 tbs icing sugar

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Ingredients

sweet sherry

½ cup(s), (125ml)

diet jelly, prepared

4 serve(s), (equal to 1x 9g sachet, unprepared)

cherries

500 g, stalks attached

un-iced plain sponge cake

450 g, cut into 2cm pieces

reduced-fat vanilla custard

1½ cup(s), (375ml)

Nestle Soleil Yoghurt, Vanilla

560 g, (2 cups)

fresh blueberries

250 g

icing sugar

1 tbs

Instructions

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.

Notes

TIPS: Trifle can be made a day ahead. You can use frozen cherries if fresh cherries are unavailable.For a non-alcoholic version, replace sherry with orange juice.

Cherry and blueberry celebration trifle

Ingredients

Instructions

Notes

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