Wine Trifle

Difficulty | Serves 8 | Book 1


1 sachet (9g) Strawberry Jelly Lite™
2 cups skim milk
2 tablespoons custard powder
1 tablespoon white sugar
½ teaspoon vanilla essence
1 x 800g can peach slices in natural juice drained
6 small (180g) sponge jam rollettes
60ml port or sherry (optional)

Per serve
Kilojoules588 (cals 140)
GI RatingLow


  1. Make jelly up as directed on packet. Refrigerate.
  2. Place milk, custard powder, sugar and essence into a medium size saucepan, blend with a whisk. Stir constantly until mixture boils. Place a sheet of cling wrap over top of custard to avoid getting a skin on top. Refrigerate until cooled.
  3. Cut peaches into small pieces.
  4. Slice rollettes thinly then place around base and edge of a deep glass bowl. Sprinkle port over rollettes (optional).
  5. Spoon peaches over cake then pour cooled custard on top.
  6. Mash set jelly using a fork and spread evenly over top of custard. Refrigerate until required.

Variation: For an even ‘sympler’ version replace custard mix with 600ml carton of low-fat custard or replace tinned peaches with your choice of fruit equaling 2½ cups. For an alcohol free option replace port or sherry with orange juice.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Suitable to be frozen.

Dietitian's tip

Without the alcohol this is great family dessert or when guests are over for dinner.

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