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Mini Christmas trifles

1
Total Time
12 hr 20 min
Prep
20 min
Serves
12
Difficulty
Moderate

Ingredients

diet jelly, prepared

9 g, 1 x 9g sachet

sponge finger biscuits

3 individual, cut into 5mm pieces

brandy

2 tbs

reduced-fat vanilla custard

¾ cup(s), (200g)

99% fat-free plain Greek yoghurt

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 biscuit 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.

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