Banana, blueberry and passionfruit trifles
Try this super easy yet beautiful fruit trifles next time your entertaining.
⅓ cup(s), (80ml)
Sponge finger biscuits
8 individual, (93g)
1 medium, thinly sliced
¼ cup(s), shredded, plus extra sprigs to garnish
99% fat-free vanilla yoghurt, sweetened
- Place half the pulp in a medium bowl. Add biscuits and gently toss to coat.
- Divide half the biscuit mixture evenly among 4 serving glasses. Top with half the banana, blueberries, shredded mint and yoghurt. Repeat layers and top with remaining passionfruit pulp. Serve trifles with extra mint.
TIP: To shred mint, make a small stack of whole leaves and roll them up widthways. Then use a sharp knife to cut the roll into thin strips.You can use peach and mango yoghurt instead of vanilla.