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Photo of Mango and raspberry trifle by WW

Mango and raspberry trifle

Total Time
15 min
15 min
0 min
Watch your guests drool as you bring out this stunning dessert. Trifle is a great Christmas favourite, filled with fresh fruit, jelly and creamy goodness!


Low sugar jelly crystals

9 g, (1x9g sachet)

Frozen raspberries

1½ cup(s), (340g)

97% fat-free cottage cheese

500 g

Reduced-fat milk

cup(s), (80ml)

Caster sugar

1 tbs

Vanilla bean paste

1 tsp


3 medium, peeled, stoned

Sponge finger biscuits

8 individual, cut into chunks

Fresh raspberries

125 g

Icing sugar

1 tsp, to dust


  1. Stir jelly crystals and 1 cup (250ml) boiling water in a large jug. Add 1 cup (250ml) of cold water. Place ½ cup frozen raspberries in a 2L (8-cup) capacity bowl. Add a quarter of the jelly mixture. Place remaining frozen raspberries in a 15cm x 15cm dish and pour over remaining jelly mixture. Chill until set.
  2. Meanwhile, whisk cottage cheese, milk, sugar and vanilla until smooth. Reserve half a mango. Thickly slice remaining mango.
  3. Place half the sliced mango over the jelly layer and top with half the biscuit. Pour over half the cottage cheese mixture. Add set jelly and layer with remaining mango, biscuit and cottage cheese mixture. Thinly slice reserved mango. Top with reserved mango and fresh raspberries. Cover and chill overnight. Dust with icing sugar.