Healthy Christmas Berry Trifle

Sorted out your Christmas dessert yet? You can't go past this healthy take on the traditional trifle!

Serves: 10

Time to prep: 20 minutes

Time to cook: 5 minutes

Ingredients

• 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
• 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

Method

• Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.
• 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.
• 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.
• Spoon the fromage frais over the jelly. Top with the mixed summer fruit.
• Sprinkle with pistachios and dust with icing sugar to serve.

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Christmas Berry Trifle - Recipe

Sorted out your Christmas dessert yet? You can't go past this berry nice trifle.

Serves: 10

Time to prep: 20 minutes

Time to cook: 5 minutes

Ingredients

• 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
• 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

Method

• Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.
• 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.
• 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.
• Spoon the fromage frais over the jelly. Top with the mixed summer fruit.
• Sprinkle with pistachios and dust with icing sugar to serve.

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Low-fat berry and meringue ice-cream cake Recipe

Photography by Louise Lister

This super easy berry ice cream cake is one treat you can feel good about!

Serves: 12

Time to prep: 8.25 minutes

Ingredients

2 litres low-fat vanilla ice-cream

500g fresh or frozen mixed berries

100g packet (10) pavlova nests

Method

Line a 26cm (base) springform cake pan with baking paper.

Stand ice-cream at room temperature until slightly softened (about 10 to 15 minutes). Place into a large bowl. Add mixed berries.

Add meringue nests to ice-cream and berries, 1 at a time, crushing gently in your hands. Stir until well combined.

Spoon mixture into prepared cake pan. Cover with plastic wrap and place into freezer. Freeze for 6 hours, or overnight, if time permits, until firm. Turn onto a serving plate. Serve immediately.

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A Delicious & Nutritious Yoghurt, Berry & Qat Breakfast Trifle

Yoghurt is a very popular breakfast among dieters because it is tasty, convenient, healthy and available in a range of flavours. 

This recipe is a little fancier than your typical tub of yoghurt, but is equally as convenient, and a little healthier and more filling. 

We suggest using low fat or reduced fat yoghurt in this recipe.

Recipe Ingredients:

• 100g strawberries (approx 8)
• 200g strawberry/berry yoghurt (low fat or reduced fat)
• 50g oats
• 50g sultanas

Recipe Method:

1. Wash, hull and cut strawberries into quarters, set aside.
2. Using a clean wide lipped glass place ¼ of yoghurt in glass.
3. Sprinkle sultanas over the yoghurt followed by oats, then strawberries, next ¼ of yoghurt and repeat with sultanas, oats and finish with strawberries.

Serve and enjoy!

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