Stone Fruit Trifle

Stone Fruit Trifle

Enjoy this moist, low-fat trifle made with fruit, custard and Greek yogurt.

Rating:

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Serves: 8 person(s) Change

Preparation Time: 15 mins
Cooking Time: 10 mins
Extra Time: 2 hrs
(for refrigeration)

Yield: 8 x approx. 1 cup servings

Low Sodium Recipe High-Calcium Recipe

Ingredients Convert to Imperial

  • 1 kg stone fruit (peaches, apricots, plums) cut into wedges
  • 1/2 tsp Angostura bitters (1/4 - 1/2 tsp)
  • 1/2 cup water
  • 1/4 cup custard powder, dry (plain or vanilla)
  • 3 cup nonfat milk
  • 1/4 cup superfine sugar (caster sugar)
  • 2 tsp vanilla extract
  • 2 egg whites, beaten to soft peaks
  • 200 g pre-made sponge cake, cut into cubes
  • 3 Tbsp sherry
  • 1 cup nonfat plain Greek yogurt
  • 1 Tbsp flaked almonds, toasted

Directions:

Simmer fruit, bitters, and 1/2 cup water until tender. Remove fruit, add half the sugar and boil for 1 minute. Cool.

In a separate saucepan, mix custard powder and a little milk stirring until smooth. Add remaining milk, sugar and vanilla; cook, stirring until thickened. Cool. Fold in egg white.

Layer cake, fruit mixture, sherry, fruit, and custard into a large dish. Top with yogurt and almonds. Refrigerate 2 hours and serve.

Thanks to Dairy Australia, adapted by CalorieKing