Dark chocolate cherry crunch trifle
- 9g sachet Aeroplane Jelly Lite Raspberry Jelly
- ²⁄³ cup rolled oatsoatmeal uncookedX
- ½ cup hazelnuts, chopped
- 1 tablespoon cocoa powder
- 1 tablespoon honey
- 2 teaspoons olive oil
- 415g can stonepitXless black cherries, syrup reserved
- 2 teaspoons cornflourcornstarchX
- 75g dark chocolate, melted
- 600g thick reduced-fat vanilla bean yoghurt
- 1½ tablespoons roasted pumpkin seeds with cocoa and sea salt (see tip)
1 Preheat oven to 160°C. Line two large baking trays with baking paper.
2 Make jelly following packet directions. Pour jelly evenly among six small jars or serving glasses. Refrigerate for 2 hours, or until set.
3 Meanwhile, on one prepared tray place oats. Top with ¹⁄³ cup of the hazelnuts, cocoa, honey and oil. Toss to coat. Bake for 10–15 minutes, or until golden and crisp. Set aside to cool.
4 Meanwhile, in a small saucepan place reserved cherry syrup. Whisk in cornflour. Heat over medium, whisking constantly until thickened. Transfer syrup to a bowl. Cover and refrigerate until chilled.
5 Spread melted dark chocolate over remaining prepared tray until 2mm thick. Refrigerate until set. Break into shards.
6 Halve cherries. Divide cherries evenly over chilled jelly layer. Top with hazelnut oat granola, then with vanilla yoghurt. Scatter over pumpkin seeds (if using) and the remaining hazelnuts. Serve the trifles with chocolate shards and drizzled with cherry syrup.
Nutrition Info (per serve)
Total fat 6.8g
–Saturated fat 4.8g
Dietary fibre 3.1g
If you can’t find a mix of roasted pumpkin seeds with cocoa and sea salt, you can make your own by toasting pumpkin seeds with a teaspoon of cocoa and a pinch of sea salt.
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