Desserts

Fruity trifle

Author: Clara Luboff - Culinary Arts

Photographer: Cath Muscat

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Serves: 8

Time to make: 20 mins

Ingredients

More weights & measures

2 cups orange juice

2 ½ tablespoons castor sugar

500g dried fruit, roughly chopped (including pitted prunes)

1 x 175g store-bought sponge cake

3 cups low-fat vanilla yoghurt

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Instructions

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1 Place orange juice and sugar in a saucepan over a low heat. Stir until sugar is dissolved then bring to the boil. Add dried fruit and remove from heat. Stand for 10 minutes.

2 Cut sponge cake in half horizontally then cut in 2cm cubes.

3 Place cake in bases of 8 glasses. Top with half the yoghurt and half the fruit. Layer with remaining cake and yoghurt, and finish with fruit. Serve warm.

Variations

For a richerora version, use low-fat custard instead of low-fat vanilla yoghurt.
Serve this trifle while the fruit is still warm, or make ahead to serve cold.

Nutrition Info (per serve)

Calories 284 cal

Kilojoules 1190 kJ

Protein 6 g

Total fat 3 g

Saturated fat 2 g

Carbohydrates 60 g

Sugar 55 g

Dietary fibre 3 g

Sodium 100 mg

Calcium 160 mg

Iron 1 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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