Pink Raspberry Trifle
These pretty pink trifles are just as gorgeous as they look! With layers of creamy custard, fresh raspberries and sponge, they taste so indulgent, you’d never know we’ve kept the calories down with a handful of simple swaps. To make things feel even fancier, we’ve made them look party-ready with a swirl of reduced-fat aerosol cream and a juicy raspberry on top.
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NutritionPer Serving
- Calories168
- Carbs25g
- Protein4.8g
- Fat5.3g
- Saturates2.2g
- Sugars12g
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For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
Next time you’re hosting a party, you need to invite this Pink Raspberry Trifle recipe! Not only does it look impressive, it tastes terrific too. It’s up to you whether you serve 4 individual, scrummy-looking puddings, or a larger family-sized masterpiece.
Each dish has been filled with slices of mini raspberry and vanilla sponge, plenty of juicy, fresh raspberries, and a silky layer of fruity, pink custard. To make this impressive-looking pud feel even fancier, we’ve added swirls of reduced-fat cream and juicy, decorative raspberries on top.
The trick with trifles is to have patience! You want to make sure each of your layers are cooled nicely, as you assemble each one. We can tell you from experience that warm custard on top of jelly is not fun.
What diets is this Pink Raspberry Trifle suitable for?
You can make this Pink Raspberry Trifle recipe suitable for vegetarian diets by making sure to use a vegetarian jelly.
To make this one a dairy-free sweet treat, swap the milk and cream for plant-based options.
Please make sure to double or triple check all of your ingredients if you’re cooking for people with allergies.
Do you need any special ingredients to make Pink Raspberry Trifle?
You don’t need any fancy ingredients to make this simple recipe. Jelly crystals are really easy to find at most supermarkets, and you can pick up a vegetarian version if you’d prefer.
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‘Easy, delicious sweet treat’
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Sugar-free jelly crystals are easy to find at most supermarkets, or on Amazon.
Make your pud look even prettier in pink with lovely little serving dishes!
How many calories are in this Pink Raspberry Trifle?
There are 168 calories per portion in this Pink Raspberry Trifle, which means it falls into our Everyday Light category.
To cut down the amount of calories even more, you can simply halve the portion size and serve with a healthy accompaniment!
This Pink Raspberry Trifle is perfect if you’re following a calorie-controlled diet, and fits well with any one of the major diet plans such as Weight Watchers.
As a guide, an average man needs around 2,500kcal (10,500kJ) a day to maintain a healthy body weight. For an average woman, that figure is around 2,000kcal (8,400kJ) a day. Obviously, if your goal is to lose weight then you might want to adjust these slightly! You can read more about these recommendations on the NHS website.
Step 1
Place the jelly crystals in a heatproof jug and pour over 285ml boiling water. Stir until the jelly crystals have dissolved. Add 285ml cold water and stir, then set aside and leave to cool.
Step 2
Meanwhile, cut each mini roll into 6 thin slices. Place 6 slices in the base of four glass dishes or a small glass serving bowl.
Step 3
Divide the raspberries between the four dishes or serving bowl, placing them between and on top of the mini roll slices.
Step 4
When the jelly has cooled, divide it between the four dishes, or pour into the serving bowl over the mini roll slices and raspberries. Place in the fridge to set firmly for a minimum of 2 hours.
Step 5
Purée the raspberries in a food processor or with a stick blender. Place the raspberry purée in a sieve placed over a small bowl, pushing the purée through with the back of a spoon to remove the seeds. Scrape all of the purée off the underneath of the sieve into the bowl and discard the seeds.
Step 6
Put the egg yolk, cornflour and sweetener or sugar in a heatproof jug. Add 1 tbsp of the milk and stir until smooth.
Step 7
Pour the remaining milk into a small saucepan and place over a medium heat. Heat until steaming hot, taking care not to let it burn or boil over.
Step 8
Gradually pour the steaming hot milk into the mixture in the jug, stirring with a wooden spoon or whisking with a balloon whisk until completely blended.
Step 9
Pour the mixture back into the saucepan and place over a medium heat. Cook the custard, stirring constantly with a wooden spoon or balloon whisk, for about 3-4 minutes, until there are a few small bubbles starting to appear on the surface and the custard has thickened.
Step 10
As soon as the custard has thickened, remove it from the heat. Don’t let the custard overheat or boil otherwise it may burn or split. Stir in the raspberry puree, vanilla extract and a few drops of pink food colouring (optional). Scrape the custard in a small bowl and cover with a disc of non-stick baking paper, to stop a skin forming on the top. Set aside and leave to cool.
Step 11
When the custard is just cool, remove the paper disc and stir with a balloon whisk to ensure it’s smooth. Divide the custard between the four dishes or pour into the medium serving bowl, spreading out over the top of the set jelly. Place in the fridge to chill for a minimum of 30 minutes.
Step 12
When ready to serve, decorate with a swirl of reduced-fat aerosol cream and a raspberry (optional).
What could I serve with this Pink Raspberry Trifle?
This recipe is perfect served with a simple swirl of reduced-fat aerosol cream, and an extra raspberry or two on top. You could always try these slimming-friendly treats too:
How do you know when this Pink Raspberry Trifle is ready?
You’ll know this Pink Raspberry Trifle is ready to enjoy when all of the layers are set. Pop the trifle in the fridge for 30 minutes so that everything can chill and firm up before serving.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep this Pink Raspberry Trifle in the fridge?
You can store this impressive dessert in the fridge for 1-2 days without the cream or toppings. They’ll need to be added fresh when you’re ready to serve.
Can I freeze this Pink Raspberry Trifle?
You can’t freeze this recipe, but it’ll stay scrumptious in the fridge (undecorated).
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Pink Raspberry Trifle
With layers of creamy custard, fresh raspberries and sponge, this lower-calorie pretty Pink Raspberry Trifle is just as gorgeous as it looks!
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Prep Time
25 MINS
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Cook Time
5 MINS
- KCals 168
- Carbs 25G
Instructions
- Place the jelly crystals in a heatproof jug and pour over 285ml boiling water. Stir until the jelly crystals have dissolved. Add 285ml cold water and stir, then set aside and leave to cool.
- Meanwhile, cut each mini roll into 6 thin slices. Place 6 slices in the base of four glass dishes or a small glass serving bowl.
- Divide the raspberries between the four dishes or serving bowl, placing them between and on top of the mini roll slices.
- When the jelly has cooled, divide it between the four dishes, or pour into the serving bowl over the mini roll slices and raspberries. Place in the fridge to set firmly for a minimum of 2 hours.
- Purée the raspberries in a food processor or with a stick blender. Place the raspberry purée in a sieve placed over a small bowl, pushing the purée through with the back of a spoon to remove the seeds. Scrape all of the purée off the underneath of the sieve into the bowl and discard the seeds.
- Put the egg yolk, cornflour and sweetener or sugar in a heatproof jug. Add 1 tbsp of the milk and stir until smooth.
- Pour the remaining milk into a small saucepan and place over a medium heat. Heat until steaming hot, taking care not to let it burn or boil over.
- Gradually pour the steaming hot milk into the mixture in the jug, stirring with a wooden spoon or whisking with a balloon whisk until completely blended.
- Pour the mixture back into the saucepan and place over a medium heat. Cook the custard, stirring constantly with a wooden spoon or balloon whisk, for about 3-4 minutes, until there are a few small bubbles starting to appear on the surface and the custard has thickened.
- As soon as the custard has thickened, remove it from the heat. Don't let the custard overheat or boil otherwise it may burn or split. Stir in the raspberry puree, vanilla extract and a few drops of pink food colouring (optional). Scrape the custard in a small bowl and cover with a disc of non-stick baking paper, to stop a skin forming on the top. Set aside and leave to cool.
- When the custard is just cool, remove the paper disc and stir with a balloon whisk to ensure it's smooth. Divide the custard between the four dishes or pour into the medium serving bowl, spreading out over the top of the set jelly. Place in the fridge to chill for a minimum of 30 minutes.
- When ready to serve, decorate with a swirl of reduced-fat aerosol cream and a raspberry (optional).
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Recipe notes
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