Light Summer Trifle
- 10 minutes
- 10 minutes
- Energy 810kJ
- Protein 4.9g
- Fat (total) 4.4g
- Fat - saturated 2.5g
- Carbohydrate 32.8g
- Fibre 2.2g
- 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
- 1 passionfruit
- 1 tablespoon micro mint or micro basil
- 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 two 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.
Dietitian Notes / Recipe Tips
The trifle can be made up to two days ahead. Store, covered in the refrigerator. Try swapping papaya for the mango.
Image and recipe from The Australian Women’s Weekly, Diabetes, Food For Life by arrangement Bauer Books, a division Bauer Media Australia. Copyright © 2017
Disclaimer: The above recipe meets Diabetes NSW & ACT nutrient criteria. However, the opinions expressed in The Australian Women’s Weekly, Diabetes, Food For Life do not necessarily reflect the views of Diabetes NSW & ACT.
Please note the serving size listed is to be used as a guide only. Consider your own individual nutrient and carbohydrate requirements and adjust the serving size as needed. If you are unsure of your requirements consult an Accredited Practising Dietitian (APD) for individualised advice.