Low Fat Hot trifle recipe
information
Calories per serving 165.
ingredients
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
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 also need these recipes)
method
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.
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.
serving amount
serves 4
rate this recipe
|
0 comments |
also in this category
more information
See the food glossary for information on recipe ingredients and food-related terms, and for help on using cooking measurements, see the measurements page.
