Plum, meringue and pistachio trifles

This dessert makes the most of fresh summer plums in these easy to assemble trifles that can be made gluten-free.

Serves: 4

Time to make: 30 mins , plus 20 mins cooling

Ingredients

6 fresh ripe plums, stonepitX removed, sliced in wedges
2 tablespoons maple syrup
2 tablespoons freshly squeezed orange juice
1 teaspoon zest of orange
½ teaspoon mixed spice
1 ½ cups reduced-fat Greek-style yoghurt
16 (35g) mini meringues, lightly crushed
2 tablespoons roughly chopped pistachios

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Instructions

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1 Preheat oven to 160°C. Place plum wedges cut side up in a large ovenproof baking dish. Combine maple syrup, orange juice, orange zest and mixed spice in a small jug. Drizzle plum wedges with syrup mixture.

2 Bake for 20–25 minutes until plums are soft and syrupy. Set fruit aside to cool for 20 minutes.

3 Layer plums, yoghurt and crushed meringue in 4 serving glasses. Sprinkle with pistachio nuts and serve immediately.

Variations

You can replace mini meringues with crushed amaretti biscuits if you prefer.
Make it gluten free: Check mixed spice and Greek-style yoghurt are gluten free.

Nutrition Info (per serve)

Calories 195 cal

Kilojoules 820 kJ

Protein 10 g

Total fat 4 g

Saturated fat 1 g

Carbohydrates 30 g

Sugar 27 g

Dietary fibre 2 g

Sodium 100 mg

Calcium 210 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.