HFG trifle

Serves: 8
Time to make: 20 mins , plus chilling

Total cost: $ 9.00 / $ 1.13 per serve

(at time of publication)

Ingredients

225g sponge cake
2 tablespoons raspberry jamjellyX
¼ cup sherry
425g can fruit salad in natural juice
4 tablespoons custard powder
3 tablespoons sugar
2 cups trim milk
¼ cup chopped nuts
1 punnet berries (eg strawberries or raspberries)
1 cup Greek yoghurt (optional – sweeten with honey or icingfrostingX sugar if you like)

Instructions

1 Cut sponge cake in half horizontally and spread the cut surface with jam; sandwich the halves back together. Cut into cubes and then put half into a medium-sized glass bowl. Drizzle half of the sherry over the sponge then half of the fruit salad and juice. Add remaining sponge, sherry and fruit salad and set aside.

2 In a saucepan mix the custard powder, sugar and 1/4 cup of the milk to a smooth paste. Add remaining milk and cook over a low heat, stirring constantly, until the mixture boils and thickens. Remove from the heat, cover and leave to cool.

3 Pour custard over cake and fruit and chill until set. Cover top with Greek yoghurt (if using) then/otherwise decorate with berries and nuts.

Traditional trifle (per serve)

Total energy 1765kJ
Total fat 22.8g (12.7g saturated fat)

HFG trifle (per serve)

Total energy 1280kJ
Total fat 8.8g (4.3g saturated fat)

Nutrition Info (per serve)

Kilojoules 1280kJ

Calories 306cal

Protein 7.8g

Total fat 8.8g

–Saturated fat 4.3g

Carbohydrates 47.6g

–Sugars 37.7g

Dietary fibre 2.3g

Sodium 120mg

Calcium 175mg

Iron 1.2mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.

Variations

If you're in a hurry, throw together a delicious trifle using a jam roll (cut into slices), ready-made custard and a can of fruit. Layer them together in a glass bowl and leave as long as possible before serving. People always ask for the recipe and can't believe how easy it is!

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