Light Summer Trifle
- 2 hours
Nutrition per serve
- Energy 810kj
- Protein 4.9g
- Carbohydrate 32.8g
- Total fat 4.4g
- Saturated fat 2.5g
- Dietary fibre 2.2
- Sodium 90mg
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
- 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.
- 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.
- 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.
Image and recipe from The Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017