Mixed Berry Trifle Cups by Regina Weedon

Dietary Guidelines: , , ,

Print Friendly, PDF & Email

Serves

4

Ingredients

  • 50 g blueberries, cut in half
  • 50 g blackberries, cut in quarters
  • 70 g strawberries, hulled and quartered
  • 50 g raspberries, cut in half
  • 100 g vanilla yoghurt (thick and creamy 99% fat-free)
  • 50 g light pouring custard
  • 100 g berry yoghurt (thick and creamy 99% fat-free)
  • 4 Savoiardi biscuits (75 g) cut in quarters lengthways

Method

  1. Mix all the berries together in a bowl and set aside.
  2. Mix two-thirds (or about 70 g) of the vanilla yoghurt and all of the custard together.
  3. In a separate bowl mix the berry yoghurt with the remaining vanilla yoghurt.
  4. Put out four small bowls and place two of the biscuit quarters in the bottom of each bowl.
  5. Divide the custard and vanilla yoghurt mixture among the four bowls and pour over the biscuits. Top with 1 tablespoon mixed berries in each bowl.
  6. Add 2 more biscuits on top of the mixed berries in a cross formation.
  7. Evenly divide the berry and vanilla yoghurt mixture over the biscuits in each dish and then top again with the remaining berries.

RECIPE NOTES

Diabetic Friendly: Serve with extra berries or passionfruit on top

Nutritional Analysis

Per serve: fat 1.2 g | saturated fat 0.4 g | protein 5.4 g | carbohydrate 22.4 g | sodium 88.8 mg | energy 534 kJ (128 Cal) | GI low

Healthy Switch CollectionRecipe taken from The Healthy Switch Collection by Regina Weedon.

Click here to find out how to purchase this book

 

 

 

 

You should always closely check that the ingredients in this recipe are suitable for any health and dietary conditions for all those who will be consuming the food and check with your health care professional if you are unsure.  Recipe dietary guideline categories are intended as a guide only. Please refer to our Terms of Use for further information.