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Photo of Red berry trifle by WW

Red berry trifle

Total Time
30 min
25 min
5 min
This decorative triffle makes a perfect summery dessert. Load it up with a berry bonanza of fresh strawberries, raspberries and cherries.


Low sugar jelly crystals

18 g, berry flavour

No added sugar cranberry juice

½ cup(s)

Fresh strawberries

250 g, washed, hulled, quartered

Fresh raspberries

250 g


250 g, pitted, halved

99% fat-free, plain or natural yoghurt, unsweetened

1 cup(s), (240g)

Caster sugar

1½ tbs

Vanilla bean paste

2 tsp

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)


  1. Prepare jelly following packet instructions. Pour into a shallow container. Refrigerate for 1 hr or until set.
  2. Meanwhile, combine strawberries, raspberries and cherries in a medium bowl. Combine yogurt, sugar and vanilla in a small bowl.
  3. 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.


TIP: Any fresh seasonal fruit can be used to make this trifle. Try a mixture of yellow fruit, like mango, sliced peaches or nectarines and passionfruit pulp.