Skip to main content
Eat well

Very Berry Trifle

Enjoy a generous portion of a traditional pud made lighter with low-fat custard and a delicious layer of berries - perfect for all special occasions.

Very Berry Trifle

Meal type: Dessert

Serves: 2

Preparation time: 15 minutes

Cooking time: 10 minutes

1. Cut the bread into small cubes and divide between two serving glasses.

2. Put the frozen fruit in a small saucepan with the orange zest and half the juice, about 50ml (2fl oz). Bubble gently, without stirring too much, until the fruit is soft. Cool a little, remove the zest, then divide the mixture between the two glasses. Press down lightly to push the juice into the bread. 

3. Put the remaining orange juice into a measuring jug and make up to 100ml (3½ fl oz) with water. Add 100ml (3½ fl oz) skimmed milk.

4. Blend the custard powder to a smooth paste with a little of the liquid then mix both in a small saucepan. Slowly bring to the boil, then simmer, stirring all the time, for 2-3 minutes until thickened.

5. Cool the custard a little before spooning all but 3tbsp over the fruit mixture. Leave to cool completely.

6. Beat the reserved custard into the yoghurt with 2tbsp of skimmed milk and spoon on top of the custard. Chill for at least 30 minutes before serving.

7. Serve decorated with a few extra frozen fruits. 

Cook’s tips

  • Using bread instead of cake in the base  may seem strange but  works really well - the bread soaks up the sweet juices of the fruits. Use a good quality bread, I used ciabatta.
  • To get ahead, make the trifles to the end of step 5 then cover and chill. Finish up to 2 hours before serving.

Nutritional Information

Each Portion Contains:

Energy 840kJ 199kcal 10%
Carbs 33.5g -
Fat 2.2g Low 3%
Saturates 0.6g Low 3%
Sugar 10.4g Low 12%
Salt 0.52g Low 9%

% = an adult's reference intake

Tried this at home?

Have you given this recipe a go? Send us an email with your feedback, tips, and photos for a chance to be featured in the next issue of Heart Matters Magazine.

Ingredients

55g (2oz) good quality, crustless, white bread (see Cook’s tips)

140g (5oz) frozen mixed summer fruits, plus a few extra to decorate

Pared zest and juice of 1 large orange

100ml (3½ fl oz) skimmed milk, plus 2 tbsp

30g (7 level tsp) low fat custard powder

125g (4½ oz) fat free, thick set yogurt, such as Greek yogurt or skyr (fat-free Icelandic-style strained yogurt)