Mini Christmas trifles
12 hr 20 min
Low sugar jelly crystals
Sponge finger biscuits
3 individual, cut into 5mm pieces
Reduced-fat vanilla custard
¾ cup(s), (185ml)
99% fat-free plain Greek yoghurt
⅓ cup(s), (80g)
- Prepare jelly following packet directions and refrigerate for 4 hours or until set. Divide jelly in half. Set half aside for another use.
- Divide sponger fingers among 12 x 6cm deep glass dessert cups. Press down gently. Drizzle brandy over biscuits. Divide jelly evenly among cups, followed by custard and yoghurt. Refrigerate overnight for flavours to develop. Top with raspberries to serve.