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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Tiramisu Recipe - Light Version

Tiramisu is a dessert from Italy which has many versions. Traditionally Tiramisu is made with egg yolks, mascarpone cheese and cream, which results in a fat content up around 20%. We have lightened this recipe so it only has one third the fat of a regular Tiramisu at around 7% fat. 

Whilst it's not possible to make Tiramisu low fat (3% fat or less) and still tasty, we think this is the best lightened version we could develop. The other good news is that this recipe is quite filling so you only need a small serve and can limit to making it for special occasions. 

One serve of this recipe represents 18% of the recommended daily energy intake of an average person.

This recipe is low in sodium.

Energy per 100g: 744kJ - 177Cal

Fat per 100g: 7.0g

This recipe serves 4

Ingredients

• 2 tablespoons coffee granules
• 1 cup hot water
• 2 tablespoons brown sugar
• ¼ cup low fat milk
• 80g reduced fat cream cheese
• 100g mascarpone cheese
• 1 teaspoon vanilla essence
• 12 lady finger biscuits
• 1 tablespoon Cocoa

Method

• Make coffee, pour into a flattish bowl and cool.
• With a mixer, place mascarpone cheese, cream cheese, vanilla and sugar and milk and mix until a smooth light consistency. If too thick add a little more milk.
• In 4 glasses, place a tablespoon of the mixture in the bottom of each glass, dip 1 finger biscuit quickly on each side , break in half, place on mixture pressing down, repeat for each glass. Place another spoonful of mixture on top of each biscuit and repeat with another biscuit dipped in the coffee mixture. Each serving should have 3 biscuits, which have been halved to fit into the glass.
• On the last layer of mixture, sprinkle a little cocoa overtop.
• Cover with glad wrap, and sit in the fridge for 6 hours.

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