Clementine & pomegranate trifles
Fibre One 90 Calorie Carrot Cake Bars
3 medium, peeled, segmented and halved
1 medium, juice of
Cointreau Orange Liqueur
25 ml, optional
0% fat natural Greek yogurt
2 teaspoons, level
½ teaspoons, level
Half Fat Crème Frâiche
50 g, seeds
10 g, shavings
- Divide the pieces of carrot cake between 4 glasses or bowls and top with the clementine segments. Mix together the clementine juice and Cointreau, if using, and pour over the cake slices and fruit.
- In a small bowl, mix together the yogurt, icing sugar and vanilla extract. Fold through the cream and then spoon over the desserts. Scatter over the pomegranate seeds and chocolate shavings and chill until ready to serve.
- If you’re not using Cointreau, double the quantity of clementine juice.