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Berry trifle

This trifle is full of fruit, lower in sugar and much healthier than a shop-bought version. You can make it the day before and decorate it an hour before serving, so it’s ideal for a party.
25 minutes + 2 hours cooling
15 minutes
Each 164g serving contains (excludes serving suggestion)
Portion Fruit & Veg
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For the sponge:
40g wholemeal flour
half tsp baking powder
5 tsp granulated sweetener
2 tbsp rapeseed oil + 1tsp to oil the dish
1 small egg, beaten
1 tsp vanilla extract
For the custard:
250ml skimmed milk + 2 tbsp
20g cornflour
1 tsp vanilla extract
5 tsp granulated sweetener
For the jelly:
1 x 23g sachet strawberry flavoured sugar-free jelly crystals (*not vegetarian)
300g frozen mixed berries (don't defrost)
For the topping
200g 0% fat Greek yogurt
200g half-fat crème fraiche
10g toasted flaked almonds
Grated zest 1 lemon
  1. To make the sponge, in a bowl mix together the flour, baking powder and sweetener. Add the 2 tbsp oil, the egg and vanilla extract. Mix throughly until smooth.
  2. Add 50ml water and beat. LIghtly oil a 1-pint microwave-proof bowl and pour the mixture in.
  3. Microwave on full power (800w) for 2 minutes 20 seconds then allow to cool.
  4. To make the custard, add 250ml skimmed milk to a pan and bring to boiling point.
  5. Add the cornflour, vanilla extract, sweetener and 2 tbsp milk to a cup and mix well until smooth.
  6. Once the milk is about to boil stir in the cornflour mixture, stirring constantly with a wooden spoon, and bring to boiling point stirring until thickened then remove from heat. Leave to cool.
  7. To assemble, break the sponge into pieces and scatter on the bottom of a glass bowl.
  8. Make the jelly according to instructions on the pack but use about 10 per cent less water than stated. Set aside and allow to cool for 10 minutes.
  9. Scatter the berries on top of the sponge - use from frozen as this helps the jelly set quicker.
  10. Pour the jelly over the fruit and sponge, then place in the fridge for 1½ hours to set.
  11. Spread the custard over the jelly and return to the fridge for 30 minutes (at this point you can cover in cling film and leave in the fridge overnight if you wish)
  12. To finish the trifle, mix the yogurt and crème fraiche together and use to top the custard, then scatter with almonds and lemon zest.
Chefs tips
  • You can use vegetarian jelly but it may be high in sugar. Alternatively, use agar agar which is available from health shops and online. Mix it with diluted sugar-free cordial for a vegan, sugar-free jelly.
  • Try using different flavoured jelly or just one type of frozen berry such as raspberries or blueberries or use a mixture of chopped fresh fruit.
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