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    Diabetic Delights: Berry Trifle

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    November 20, 2016

    It's fruity and definitely diabetic friendly compared to the ones sold in shops! Ideal for a party or just to munch in between meals.

    • Prep: 2 hrs 25 mins
    • Cook: 15 mins
    • Yields: 8 - 10 Servings

    Ingredients

    40g wholemeal flour

    ½ tsp baking powder

    5 tsp granulated sweetener

    2 tbsp rapeseed oil + 1tsp to oil the dish

    1 small egg, beaten

    1 tsp vanilla extract

    250ml skimmed milk + 2 tbsp

    20g cornflour

    1 tsp vanilla extract

    5 tsp granulated sweetener

    1 x 23g sachet strawberry flavoured sugar-free Jelly crystals (*not vegetarian)

    300g frozen mixed berries (don't defrost)

    200g 0-per-cent fat Greek yogurt

    200g half-fat crème fraiche

    10g toasted flaked almonds

    Grated zest 1 lemon

    Directions

    1To make the sponge, in a bowl mix together the flour, baking powder and sweetener. Add the 2 tbsp oil, the egg and vanilla extract. Mix throughly until smooth.

    2Add 50ml water and beat. LIghtly oil a 1-pint microwave-proof bowl and pour the mixture in.

    3Microwave on full power (800w) for 2 minutes 20 seconds then allow to cool.

    4To make the custard, add 250ml skimmed milk to a pan and bring to boiling point.

    5Add the cornflour, vanilla extract, sweetener and 2 tbsp milk to a cup and mix well until smooth.

    6Once the milk is about to boil stir in the cornflour mixture, stirring constantly with a wooden spoon, and bring to boiling point stirring until thickened then remove from heat. Leave to cool.

    7To assemble, break the sponge into pieces and scatter on the bottom of a glass bowl.

    8Make the jelly according to instructions on the pack but use about 10 per cent less water than stated. Set aside and allow to cool for 10 minutes.

    9Scatter the berries on top of the sponge - use from frozen as this helps the jelly set quicker.

    10Pour the jelly over the fruit and sponge, then place in the fridge for 1½ hours to set.

    11Spread the custard over the jelly and return to the fridge for 30 minutes (at this point you can cover in cling film and leave in the fridge overnight if you wish)

    12To finish the trifle, mix the yogurt and crème fraiche together and use to top the custard, then scatter with almonds and lemon zest.

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    Nutrition Facts

    Sodium0.2 g
    Protein5.2 g
    Sugar4.1 g
    Total Fat6.8 g
    Saturated Fat2.4 g
    Total Carbohydrates9 g

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