Berry and cherry meringue trifles
Please log in to save or rate.
Time to make:
30 mins, plus 2 hrs chilling
$1.10 per serve
(at time of publication)
Full ingredients list:
1 sachet no-added-sugar strawberry or raspberry jelly
6 small meringues, crumbled
2/3 cup frozen blackberries
150g cherries, stones removed
1 1/3 cups reduced-fat milk
1 teaspoon vanilla paste
4 teaspoons custard powder
1 tablespoon sugar
3/4 cup reduced-fat berry yoghurt
blueberries, to garnish
small mint sprigs, to garnish
4 teaspoons grated dark chocolate, to garnish
Nutritional information (per serve)
Instructions and steps:
Step 1Dissolve jelly crystals in 1 cup of boiling water. Stir in 1/3 cup of cold water and leave to cool.
Step 2Place meringues into 6 serving glasses. Top with frozen berries and cherries. Pour jelly over fruit; chill for 1–2 hours, or until set.
Step 3Make custard by placing 1 cup of milk and the vanilla paste in a medium saucepan, heating gently until hot. Mix remaining milk with custard powder and sugar in a large bowl, making a paste. Pour hot milk over the paste. Mix and pour back into pan, stirring over a gentle heat until thickened. Set aside to cool.
Step 4Stir yoghurt through the cooled custard and spoon over the set jelly. Place in refrigerator for 30 minutes, or until chilled.
Step 5Garnish trifles with blueberries, mint and grated chocolate.
You can use any combination of fresh or frozen berfries in this dessert.
About this recipe
First published: March 2016