Stone Fruit Trifle
Enjoy this moist, low-fat trifle made with fruit, custard and Greek yogurt.
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
Ingredients
- 2.21 lb 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
- 7 oz 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.