Red berry trifle
Low sugar jelly crystals
18 g, berry flavour
No added sugar cranberry juice
250 g, washed, hulled, quartered
250 g, pitted, halved
99% fat-free plain yoghurt
1 cup(s), (240g)
Vanilla bean paste
Mock cream and jam-filled sponge roll
224 g, (8x28g mini jam rollettes) cut into 1 cm-thick slices
Reduced-fat vanilla custard
1 cup(s), (250ml)
- Prepare jelly following packet instructions. Pour into a shallow container. Refrigerate for 1 hr or until set.
- Meanwhile, combine strawberries, raspberries and cherries in a medium bowl. Combine yogurt, sugar and vanilla in a small bowl.
- Arrange half the rollettes in the base of a 3L (12-cup) capacity serving bowl. Drizzle with half the cranberry juice. Top with half the jelly and one-third of the combined berries. Pour over custard. Repeat layering with rollettes, juice, jelly and half the remaining berries. Top with yogurt mixture and scatter with remaining berries. Refrigerate until required then serve.