Peach melba trifle

Author: Sarah Swain - Food writer, stylist and recipe creator

Photographer: Devin Hart

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Serves: 6

Time to make: 30 mins , plus 2 hrs chilling

Ingredients

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2 sachets Weight Watchers no-sugar orange jelly
6 sponge fingers, broken into pieces
⅔ cup raspberries
⅓ cup blueberries
1 peach or nectarine, sliced
1 ⅓ cup skim milk
1 teaspoon vanilla paste
4 teaspoons custard powder
1 tablespoon sugar
To decorate
fresh raspberries, mint sprigs
sprinkling ground cinnamon (you could also use grated chocolate)

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Instructions

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1 Dissolve jelly in 2 cups of boiling water. Stir in cup cold water and leave to cool.

2 Divide the sponge between the glasses. Add a mix of raspberries, blueberries and nectarines.

3 Once jelly is cooled pour over fruit and leave to set.

4 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.

5 Spoon cooled custard over set jelly. Leave to chill. Decorate with berries, mint and ground cinnamon.

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Nutrition Info (per serve)

Calories 167 cal

Kilojoules 700 kJ

Protein 6 g

Total fat 2 g

Saturated fat 0 g

Carbohydrates 30 g

Sugar 231 g

Dietary fibre 2 g

Sodium 70 mg

Calcium 130 mg

Iron 0.5 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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