Healthy Christmas Berry Trifle


Sorted out your Christmas dessert yet? You can't go past this healthy take on the traditional trifle!

Serves: 10
Time to prep: 20 minutes
Time to cook: 5 minutes

Ingredients
  • 200g (about 16) savoiardi (sponge finger biscuits)
  • 2 x 9g pkts Aeroplane JellyLite raspberry-flavoured low-joule jelly crystals
  • 1 teaspoon rosewater essence
  • 80g unsalted pistachio kernels
  • 4 x 150g ctns Fruche Vanilla Creme 99 per cent fat-free fromage frais
  • 500g fresh or thawed frozen mixed summer fruit (such as strawberries, raspberries, blueberries or cherries)
  • 2 teaspoons icing sugar mixture

Method
  • Break the biscuits into large pieces. Arrange over the base of a 2L (8-cup) capacity serving dish.
  • Prepare the jelly following packet directions. Stir in the rosewater essence. Carefully pour the jelly mixture over the biscuits. Cover with plastic wrap and place in the fridge for 4 hours or until the jelly is set.
  • Meanwhile, place the pistachios in a frying pan over medium heat. Cook, stirring, for 3-5 minutes or until lightly toasted. Set aside to cool slightly. Coarsely chop.
  • Spoon the fromage frais over the jelly. Top with the mixed summer fruit.
  • Sprinkle with pistachios and dust with icing sugar to serve.

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