9 small, (boudoir biscuits)
canned fruit cocktail packed in light syrup
sherry cooking wine
100 gm, seedless and halved
1 medium, sliced
425 gm, low-fat
aerosol whipped cream
1 piece(s), for decoration
- Arrange lady fingers in a trifle dish, or for individual servings, into 6 glasses (1½ fingers per glass). Strain juice from the fruit cocktail into a jug, stir in sherry and pour over lady fingers. Let it soak in.
- Reserve some grapes for decoration. Mix remaining grapes and banana with fruit cocktail. Spoon into the trifle dish or glasses.
- Pour custard over the fruit. Cover with plastic wrap and chill until required.
- Decorate the trifle with aerosol cream, grapes and mint leaves. Serve at once.