LOW-CAL TRIFLE
| Published: 7th May 2007 20:16 |
INGREDIENTS:
2 tsp arrowroot
150 ml/qtr pt red grape juice
1(340gm) box frozen raspberries, thawed
50gm / 2oz seedless red grapes, halved
50gm / 2oz seedless green grapes, halved
1 tsp granulated sweetner
10 sponge fingers
1(425gm) can low fat custard
1(250gm) pot virtually fat free natural fromage frais
1(200ml) pot half fat creme fraiche
Finely grated rind of half a lemon
2 tsp vanilla essence
Bunches of red & green grapes and thin strips of blanched lemon & lime rind to decorate
METHOD
Place the arrowroot in a saucepan. Gradually stir-in grape juice until smooth.
Bring to the boil, stirring, until thickened. Remove from heat and stir in raspberries and their juice, grapes and sweetener. Leave to cool.
Place the sponge fingers in the bottom of a 1.4litre/2.5pint serving dish.
Spoon the fruit mixture over the sponge fingers then top with an even layer of custard.
Mix the fromage frais, creme fraiche, lemon rind and vanilla essence together and spoon over the custard.
Level with the back of a spoon then, using a teaspoon, make small dips over the surface.
Chill for 20 minutes before serving, decorate with grapes and lemon and lime rind.
Serves six.
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