Individual mango and coconut trifles
Diet jelly, prepared
1 serve(s), (1/2 9g pkt)
Apple juice no added sugar
20 ml, (coconut)
Un-iced plain sponge cake
2 medium, chopped
99% fat-free plain Greek yoghurt
¾ cup(s), (200g)
Vanilla bean extract
1 tbs, flaked, toasted, to serve
- Stir jelly crystals and ½ cup (125ml) boiling water in a small bowl until crystals have dissolved. Stir in ½ cup (125ml) cold water. Refrigerate for 1 hour or until cold and slightly thickened.
- Meanwhile, combine juice and liqueur (if using) in a small bowl. Arrange sponge in the base of four 1-cup (250ml) capacity serving glasses. Drizzle sponge with juice mixture. Top with jelly and mango.
- Place yoghurt and vanilla in a small bowl and stir to combine. Top mango with yoghurt mixture. Cover and refrigerate for 2 hours or until chilled. Sprinkle with coconut to serve.