Layered berry trifle

Layers of sweet jelly, toasted nuts and dates, creamy yoghurt with juicy berries is no trifling affair! Impress your family and guests with this healthier take on the humble trifle.

Serves: 4 (plus 4 hrs chilling)

Time to make: 30 mins

Hands-on time: 30 mins

Ingredients

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9g sachet low-sugar strawberry jelly
375g fresh strawberries, roughly chopped
125g punnet fresh raspberries
4 fresh dates, pitted, finely chopped
2 tablespoons pecans, toasted, finely chopped
2 tablespoons blanched almonds, toasted, finely chopped
1¹⁄³ cups thick, reduced-fat vanilla bean yoghurt
4 mini meringues, crumbled, plus extra to serve
berry or vanilla Persian fairy floss, to serve

Instructions

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1 Make jelly according to packet instructions, then pour evenly into four 350ml-capacity glasses. Refrigerate for 4 hours or until set.

2 Meanwhile, place 250g strawberries and half the raspberries in a food processor and process until smooth. Strain berry mixture through a fine sieve, discarding solids. Refrigerate sauce until required.

3 Place dates, pecans and almonds in a small bowl, mixing to combine. Top set jelly with date mixture. Spoon yoghurt evenly over date mixture.

4 Combine remaining berries and crumbled meringue in a small bowl, then layer over yoghurt. Spoon over some of the berry sauce, then serve trifles topped with a meringue and fairy floss.

HFG tip

Keep leftover berry sauce in the fridge for up to three days & serve with ice-cream, muesli and pancakes.

Nutrition Info (per serve)

Calories 224 cal

Kilojoules 935 kJ

Protein 6.7 g

Total fat 9.4 g

Saturated fat 1.9 g

Carbohydrates 26 g

Sugar 24.7 g

Dietary fibre 5.3 g

Sodium 44 mg

Calcium 160 mg

Iron 1.2 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.