Trifle
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Prep Time
5 MINS
- KCals 64
- Carbs 3G
4 Servings
Ingredients
- 11.5g sachet raspberry sugar free jelly crystals
- 100 g fresh raspberries + 4 extra for decoration
- 350 g banana and custard fat free yoghurt
- 50 g reduced fat aerosol cream split between 4 trifles
Instructions
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Make up the jelly as per the instructions
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Divide the raspberries equally between 4 individual bowls or dishes
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Pour the jelly over the raspberries, making sure it is split equally between all 4
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Refrigerate until set, then top each with some yoghurt - you can do this in advance
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When ready to serve top with a serving of aerosol cream and top with a fresh raspberry (or if you prefer you can sprinkle some flake on top!)