Light Summer Trifle

A refreshing and light festive dessert full of pineapple, passionfuit and mango. This is a perfect palate cleanser following a big festive feast.  



Provider acknowledgement  

Image and recipe from The Australian Women's Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017 


½ cup (125ml) water 

1 tablespoon caster (superfine) sugar  

1 peppermint tea bag 

¾ teaspoon powdered gelatine 

⅔ cup (160ml) pineapple juice 

200g (7-ounce) piece peeled, cored, fresh pineapple, sliced thinly into 4 pieces 

70g (2½ ounces) store-bought un-iced sponge cake, cut into 2cm (¾-inch) cubes 

2 tablespoons pineapple juice, extra 

⅔ cup (160ml) reduced-fat thick vanilla custard 

¼ cup (60ml) extra-light thickened (heavy) cream 

¼ cup (50g) finely chopped mango 

1 passionfruit 

1 tablespoon micro mint or micro basil  

Cooking instructions

  1. Combine the water, sugar and tea bag in a small saucepan, bring to the boil. Remove from heat. Remove tea bag. Sprinkle gelatine over tea mixture; whisking quickly with a fork to dissolve. Stir in pineapple juice. Pour mixture into 4 x 1-cup (250ml) serving glasses. Refrigerate for 2 hours or until jelly sets.  
  2. Cook pineapple on a heated grill plate (or grill or barbecue) over high heat for 30 seconds or until light grill marks appear. Cut each slice into wedges. 
  3. Divide sponge pieces among glasses; drizzle with extra pineapple juice. Pour custard and cream evenly into glasses. Top with equal amounts of pineapple, mango and passionfruit. Garnish with mint to serve.  

Nutritional Information:

Nutrition Information (per serve when serving 4) 


Energy (kJ) 

810 (194 Cal) 

Protein (g) 


Fat  Total (g) 


Fat  Saturated fat (g) 


Carbohydrate - Total (g) 

32.8 (2 exchanges) 

Fibre (g) 


Sodium (mg) 



Light summer trifle

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