Cherry and blueberry celebration trifle
12
Points®
Total time: 4 hr 40 min • Prep: 40 min • Cook: 0 min • Serves: 8 • Difficulty: Easy
This Christmas-time classic has all lips licking, especially with this tasty blueberry and cherry combination!
Ingredients
Sweet sherry
½ cup(s), (125ml)
Lite jelly, prepared
4 serve(s), (equal to 1x 9g sachet, unprepared)
Cherries
500 g, stalks attached
Un-iced plain sponge cake
450 g, cut into 2cm pieces
Reduced-fat vanilla custard
1½ cup(s), (375ml)
Vanilla yoghurt, 99% fat-free, no added sugar
560 g
Fresh blueberries
250 g
Icing sugar
1 tbs
Instructions
1
Prepare jelly following packet instructions. Cover and place in fridge for 4 hours or until set. Coarsely chop jelly.
2
Remove stalks and stones from one-third of the cherries. Halve pitted cherries. Arrange half the sponge over the base of a 3-litre (12-cup) capacity glass bowl or dish. Drizzle with half the sherry, then layer with half the jelly, custard and yoghurt. Top with halved cherries and half the blueberries. Repeat with remaining sponge, sherry, jelly, custard, yoghurt and blueberries. Cover and refrigerate until required.
3
Top trifle with remaining cherries. Serve dusted with icing sugar.
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