Light Summer Trifle
A refreshing and light festive dessert full of pineapple, passionfruit and mango. This is a perfect palate cleanser following a big festive feast.
Details
- 4
- 12
- 2 hours
- Easy
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
Ingredients
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
Method
- 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.
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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
