Jelly and banana trifles
prep: 10 minutes plus 1 hour chilling time
serving: 4
Nutrition Facts
each serving
KCal
183
Carbs
19.3g
fiber
2g
Protein
4.6g
Fat
9.3g
Saturates
1g
Sugars
16g
Salt
0.09g
Fruit/Veg Portion
-
Ingredients
all 7 types- 1 x 23g sachet sugar-free orange jelly
- 1 orange
- 3 small bananas, approx. 65g each, no skin, peeled and sliced
- 2 sponge fingers, each cut into 8 pieces
- 50g pecan nuts, sliced
- 100g fat-free fromage frais
- 100g low-fat custard
Directions
3 steps in totalStep 1
Tip the jelly crystals into a measuring jug and pour over 300ml boiling water and stir until dissolved. Add 300ml cold water and set aside. Finely grate the orange zest and reserve. Remove the orange rind and segment the flesh.
Step 2
Divide the orange segments, sliced banana and sponge fingers equally between four glasses. Pour over the orange jelly and place in the fridge for 1 hour until set.
Step 3
Mix most of the nuts (reserving a few for decoration) into the Greek yogurt with the orange zest and spoon over half the surface of the jellies. Spoon the low-fat custard over the other half and swirl lightly with a spoon. Scatter with the reserved nuts to decorate.
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