Christmas berry trifle recipe
Ingredients
4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
2 teaspoons icing sugar mixture
200g (about 16) savoiardi (sponge finger biscuits)
2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
1 teaspoon rosewater essence
80g unsalted pistachio kernels
Christmas berry trifle recipe
Method
Step 1
Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.
Step 2
Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.
Step 3
Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.
Step 4
Spoon the fromage frais over the jelly. Top with the mixed summer fruit.
Step 5
Sprinkle with pistachios and dust with icing sugar to serve.
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