Individual mango and coconut trifles
7
Points®
Total time: 20 min • Prep: 20 min • Cook: 0 min • Serves: 4 • Difficulty: Easy
This tropical dessert is a fun and delicious way to increase your daily servings of fruit
Ingredients
Lite jelly, prepared
1 serve(s), (1/2 9g pkt)
Apple juice no added sugar
⅓ cup(s)
Liqueur
20 ml, (coconut)
Un-iced plain sponge cake
125 g
Mango
2 medium, chopped
99% fat-free, plain Greek yoghurt, unsweetened
¾ cup(s), (200g)
Vanilla bean extract
2 tsp
Coconut, flesh
1 tbs, flaked, toasted, to serve
Instructions
1
Stir jelly crystals and ½ cup (125ml) boiling water in a small bowl until crystals have dissolved. Stir in ½ cup (125ml) cold water. Refrigerate for 1 hour or until cold and slightly thickened.
2
Meanwhile, combine juice and liqueur (if using) in a small bowl. Arrange sponge in the base of four 1-cup (250ml) capacity serving glasses. Drizzle sponge with juice mixture. Top with jelly and mango.
3
Place yoghurt and vanilla in a small bowl and stir to combine. Top mango with yoghurt mixture. Cover and refrigerate for 2 hours or until chilled. Sprinkle with coconut to serve.
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