Peaches and 'cream' berry trifle
No added sugar cranberry juice
2 tsp, powder
125 g, thinly sliced
Sponge finger biscuits
14 individual, (savoiardi)
99% fat-free, plain Greek yoghurt, unsweetened
1000 g, (1kg)
Vanilla bean paste
2 medium, yellow, stone removed, cut into wedges
50 g, extra to serve
- Place cranberry juice in a medium saucepan. Sprinkle gelatine over the juice. Stand for 5 minutes to soak. Place over low heat and cook, stirring for 2 minutes or until gelatine dissolves. Set aside for 30 minutes to cool.
- Arrange the raspberries and strawberries over the base of a 2 L (8-cup) capacity serving side. Pour over cranberry juice mixture and loosely cover with plastic wrap. Place in the fridge for 4 hours to set.
- Using a small serrated knife, cut the sponge finger biscuit crossways into thirds. Arrange biscuits ends, cut-side down, around the edge of the serving dish. Arrange remaining biscuit pieces over the jelly.
- Combine the yoghurt, sugar and vanilla into a large bowl. Spoon the yoghurt mixture over the biscuits. Top with the peaches and extra raspberries. Place in the fridge for 30 minutes to chill before serving.