Passionfruit and mango sorbet trifles
Layer sponge cake with fresh fruit, mango sorbet and yoghurt for a fruity dessert in minutes
Un-iced plain sponge cake
100 g, cut into 2cm pieces
Fruit flavoured yoghurt, low-fat, added sugar
300 g, passionfruit flavoured
6 individual, peeled, halved
⅓ cup(s), (80ml)
Sorbet, all flavours
- Arrange sponge in base of four 1-cup (250ml) capacity serving glasses. Top with lychees, then drizzle with half the passionfruit pulp.
- Spoon Nestlé® Soleil™ Passionfruit Yoghurt over fruit. Drizzle with remaining passionfruit pulp. Top each trifle with a scoop of mango sorbet and serve immediately.
FRUITY ZING: Add flavour with no-fat, low sugar* Nestlé® Soleil™ Passionfruit Yoghurt. *Contains less than 0.15g fat, total and 5g sugar per 100g.