Skip to main contentSkip to footer
Join now
Join now
[{"type":"span","children":[{"text":" Join now"}]}]

Get up to 60% off*

*On Core and Premium on 3, 6 & 12 month plans. Offer ends 25/09/23. See offer terms.
Join now
Get up to 60% off*
Join now
Photo of Mini Christmas trifles by WW

Mini Christmas trifles

1
Points® value
Total Time
12 hr 20 min
Prep
20 min
Serves
12
Difficulty
Moderate

Ingredients

Low sugar jelly crystals

9 g

Sponge finger biscuits

3 individual, cut into 5mm pieces

Brandy

2 tbs

Reduced-fat vanilla custard

¾ cup(s), (185ml)

99% fat-free, plain Greek yoghurt, unsweetened

⅓ cup(s), (80g)

Fresh raspberries

12 piece(s)

Instructions

  1. Prepare jelly following packet directions and refrigerate for 4 hours or until set. Divide jelly in half. Set half aside for another use.
  2. Divide sponger fingers among 12 x 6cm deep glass dessert cups. Press down gently. Drizzle brandy over biscuits. Divide jelly evenly among cups, followed by custard and yoghurt. Refrigerate overnight for flavours to develop. Top with raspberries to serve.

You might like

You might like