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Photo of Passionfruit and mango sorbet trifles by WW

Passionfruit and mango sorbet trifles

7
7
7
SmartPoints® value per serving
Total Time
15 min
Prep
15 min
Cook
0 min
Serves
4
Difficulty
Moderate
Layer sponge cake with fresh fruit, mango sorbet and yoghurt for a fruity dessert in minutes

Ingredients

un-iced plain sponge cake

100 g, cut into 2cm pieces

lychee(s)

6 individual, peeled, halved

passionfruit(s)

⅓ cup(s), (80ml)

Nestle Soleil Yoghurt, Passionfruit

300 g, (2x150g tubs)

Gelativo Sorbet, Mango

4 scoop(s), small, (250ml)

Instructions

  1. Arrange sponge in base of four 1-cup (250ml) capacity serving glasses. Top with lychees, then drizzle with half the passionfruit pulp.
  2. Spoon Nestlé® Soleil™ Passionfruit Yoghurt over fruit. Drizzle with remaining passionfruit pulp. Top each trifle with a scoop of mango sorbet and serve immediately.

Notes

FRUITY ZING: Add flavour with no-fat, low sugar* Nestlé® Soleil™ Passionfruit Yoghurt. *Contains less than 0.15g fat, total and 5g sugar per 100g.

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