Black forest trifle
1½ tbs, (30ml) kirsch
diet jelly, prepared
1 serve(s), (1 x 9g sachet) port wine flavour
chocolate sponge roll
low fat chocolate mousse
124 g, (2 x 62g tubs)
no-fat, no added sugar vanilla yoghurt
canned black cherries in syrup, drained
1 cup(s), (200g)
white chocolate block
2 square(s), finely grated
- Prepare the jelly following packet instructions. Pour into a shallow container and chill for about 3 hours or until set.
- Arrange sponge slices over the base and up the sides of a 1.5L (6-cup) capacity glass bowl. Drizzle kirsch over the sponge.
- Top with spoonfuls of jelly followed by mousse, then yoghurt. Chill until required.
- To serve, top with cherries and sprinkle with chocolate.