Low Fat Hot Trifle

Calories per serving 165.


serves 4
4 sponge fingers
275 g (9 1/2 oz) frozen raspberries, defrosted
scant 1/2 (us) cup (100 ml) cranberry juice
1 tablespoon artificial granulated sweetener
150 ml pot of low fat custard
2 egg whites
25 g (1 oz) caster sugar

accompaniments (you may need these)


1. Break each sponge finger into pieces and divide them between four heatproof individual dishes - glass ramekins are ideal as then you can see all the layers.

2. Mix together the raspberries, cranberry juice and sweetener and spoon this on top of the sponge pieces.

3. Preheat the oven to Gas Mark 5/190°C/fan oven 170°C. Spoon equal amounts of custard over each dish.

4. Whisk the egg whites until they form soft peaks. Fold in the sugar and then whisk again until you have a glossy meringue mixture.

5. Spoon the meringue mixture over each dish and use the back of a spoon to form rough peaks. Bake for 10 minutes until the meringue topping is pale golden. Serve at once.

What did you think?

2 people have helped to review this recipe. Thankyou!

Low fat hot trifle
posted by k.bod @ 03:58PM, 1/09/12
Great recipe however if you want to make it even lower in fat/sugar etc heres how i did it ..used 4x small ramkin dishes.serves 4
4 x sponge fingers
4 x heaped tbsp frozen raspberrys DEFROSTED
juice not needed as very moist anyway
2 pinches of sweetner
2 x small pots of fatfree bannana & custard mullerlight

day before defrost frozen raspberrys overnight or for few hours as directed
preheat oven 180*
break up sponge fingers adding 1 finger to each ramkin dish..
add 1 big heaped tbsp of newly defrosted raspberrys to each ramkin (fruit so juicy/moist no need for added juices)..
add 2 pinches of sweetner between the 4 dishes...
put couple of tbsp of bannana & custard fatfree mullerlight ontop of each ramkin..
add 1 raspberry ontop of each ramkin for decoration..
put in oven for 10 mins ..
serve hot ..even healthier and means you can eat more ..enjoy xx
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