Rhubarb ginger trifles
Serves: 6
Time to make: 30 mins , plus 2 hrs chilling
Total cost: $7.80 / $1.30 per serve
(at time of publication)
Ingredients
- 1 tablespoon gelatin
- 1 ⅓ cups boiling water
- 3 tablespoons ginger cordial syrup
- 6 sponge fingers, broken up
- 2 cups (250g) rhubarb, stewed with 2 tablespoons sugar and cooled
- 1 ½ cups low-fat plain yoghurt
- ½ cup vanilla yoghurt
- 1 tablespoon crystallised ginger, very finely chopped
- 1 teaspoon vanilla paste
- To decorate
- fresh mint
- crystallised ginger, finely chopped
- zest of lemon lemon of 1 lemon
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Instructions
1 Dissolve the gelatin in boiling water. Stir in cordial and set aside to cool.
2 Place sponge in the base of the glasses. Spoon over the rhubarb. Once ginger jelly is cool, pour over the rhubarb and leave to set.
3 Mix the yoghurts, ginger and vanilla paste. Once jelly is set, spoon mix over the jelly. Chill.
4 Serve with fresh mint, lemon zest and chopped ginger.
Nutrition Info (per serve)
-
Calories 154cal
-
Kilojoules 650kJ
-
Protein 7g
-
Total fat 2g
-
–Saturated fat 1g
-
Carbohydrates 25g
-
–Sugars 20g
-
Dietary fibre 1g
-
Sodium 70mg
-
Calcium 250mg
-
Iron 0.5mg
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.
For more healthy recipes and expert diet advice go to www.healthyfood.com
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
© Healthy Food Guide All rights reserved. Reproduction without written permission prohibited.
