Blackcurrant and cherry meringue trifles

Serves: 6
Time to make: 30 mins , plus 2 hrs chilling

Total cost: $ 6.60 / $ 1.10 per serve

(at time of publication)

Ingredients

1 sachet Weight Watchers no-sugar strawberry or raspberry jelly
6 small meringues, crumbled
⅔ cup frozen blackcurrants
150g cherries, stonepitXs removed
1 ⅓ cups trim milk
4 teaspoons custard powder
1 tablespoon sugar
1 teaspoon vanilla paste
¾ cup reduced-fat cherry yoghurt
To decorate
fresh mint and berries
4 teaspoons grated dark chocolate

Instructions

1 Dissolve jelly crystals in 1 cup boiling water. Stir in 1/3 cup cold water. Leave to cool.

2 Divide the meringues between the glasses. Add blackcurrants and cherries. Pour cooled jelly over fruit. Leave to set.

3 Make custard by placing 1 cup of milk and vanilla in pan and heat until hot. Mix remaining milk with custard powder and sugar to make a paste. Pour hot milk over the paste. Mix and return to pan, stirring over a gentle heat until thickened. Leave to cool.

4 Mix the cooled custard with yoghurt and spoon over the fruits.

5 Chill. Serve decorated with fresh mint, chocolate and berries.