Peaches and 'cream' berry trifle
4
Points®
Total time: 20 min • Prep: 15 min • Cook: 5 min • Serves: 12 • Difficulty: Easy
Dessert is served! The perfect flavour combination of berries, vanilla and peaches.
Ingredients
No added sugar cranberry juice
4 cup(s)
Gelatine
2 tsp, powder
Fresh raspberries
120 g
Fresh strawberries
125 g, thinly sliced
Sponge finger biscuits
14 individual, (savoiardi)
99% fat-free, plain Greek yoghurt, unsweetened
1000 g, (1kg)
Caster sugar
2 tbs
Vanilla bean paste
1 tsp
Peach(es)
2 medium, yellow, stone removed, cut into wedges
Fresh raspberries
50 g, extra to serve
Instructions
1
Place cranberry juice in a medium saucepan. Sprinkle gelatine over the juice. Stand for 5 minutes to soak. Place over low heat and cook, stirring for 2 minutes or until gelatine dissolves. Set aside for 30 minutes to cool.
2
Arrange the raspberries and strawberries over the base of a 2 L (8-cup) capacity serving side. Pour over cranberry juice mixture and loosely cover with plastic wrap. Place in the fridge for 4 hours to set.
3
Using a small serrated knife, cut the sponge finger biscuit crossways into thirds. Arrange biscuits ends, cut-side down, around the edge of the serving dish. Arrange remaining biscuit pieces over the jelly.
4
Combine the yoghurt, sugar and vanilla into a large bowl. Spoon the yoghurt mixture over the biscuits. Top with the peaches and extra raspberries. Place in the fridge for 30 minutes to chill before serving.
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