Trifle. Hearing the word reminds me of good childhood memories of those packet trifles you could get from Tesco.
Trifle is such a versatile thing. The traditional version and one that I know and remember is a sponge cake and berries covered with jelly, layers of sweet, creamy custard and topped with whipped cream and more fruit.
But of course, the creativity of various chefs and bloggers have created countless variations. Trifle ice cream cake, layered yoghurt breakfast trifle, banana nutella trifle, and one of the best ones I have heard, triple chocolate trifle.
Oh and let’s not forget the decadent chocolate bar trifle, where chocolate bars replace the layers of fruit sandwiched between caramel sauce and whipped cream.
Okay, well the last one was very over the top but you get my point. There’s something amazing about the creativity of people and how amazing some of the recipes can get.
And it’s really colourful and I love the colours.
Canned peaches and strawberry jelly come together along with slices of light vanilla sponge cake and low fat custard.
Feel free to top with whipped cream and berries or more canned peaches for an even better treat.
These are healthy enough for breakfast with only 150 calories per large glass and they taste amazing as well.
To create the swirl effect on top, I added the custard on top before the jelly was completely set and then swirled it around and let it set, but you can also let it completely before serving as the traditional version would be done.
Strawberry Peach Trifle
Prep time: 15 minutes
Cook time: 5 minutes
Total time: 1 hour 30 minutes
Yield: 4 trifles
- 200ml / roughly 3/4 cup
Semi-skimmed or skimmed milk
- 20g/ 2 1/2 tbsp
Cornstarch or custard powder
- 1/2 tsp
Vanilla extract (omit if using custard powder)
- Pinch of
Salt (you can omit if using custard powder)
- 1/4 cup
Sucralose sweetener or sugar
- 65g (1/2 packet)
Strawberry jelly cubes
- 200ml / 3/4 cup
- 1 can, drained
Peaches in light syrup
- 2 slices
Light angel food or sponge cake
- Mix together a small amount of the milk and the cornstarch and whisk until smooth. Add to the rest of the milk along with the salt and sweetener in a medium microwave safe mixing bowl or jug.
- Microwave on high for 2-3 minutes, stirring every minute or so, until it thickens up. Be careful not to let the milk boil and overflow.
- Set aside the custard and allow to cool in the fridge.
- Slice up the sponge cake into cubes and set aside.
- Mix together the boiling water and the jelly cubes and stir until the jelly has dissolved.
- Place 1/2 of the sponge cake cubes at the bottom of the 4 glasses and then pour 1/2 of the jelly on top. Place the remaining sponge cake pieces on top again and add any remaining jelly.
- Place ¼ of the canned peaches into each glass, slicing them into cubes if they are too big.
- Allow the jelly to set for at least 30 minutes before adding ¼ of the custard on top of the mixture. If desired, pour the custard straight on top and mix slightly to create the pink and yellow swirl effect on top.
- Leave to chill for another 30 minutes before serving.
- Top with fat free whipped cream or whipped greek yoghurt and more sliced fruit if desired.
Makes 4 trifles
Serving size: 1 trifle
Saturated fat: 0.6g
I used canned peaches in this, but you can use fresh peaches or other berries.