This recipe has been taken from Annette Sym's Symply Too Good To Be True range of Diabetes Australia endorsed cookbooks. To purchase a copy, call Diabetes Australia on 1300 136 588.
Trifle is an all Australian festive treat. For an even simpler version, replace custard mix with 600ml carton of low-fat custard or replace tinned peached with your choice of 2.5 cups of fruit. Serves 6.
Ingredients
1 packet diet jelly crystals (Cottees®)
2 cups skim milk
2 tablespoons custard powder
1 tablespoon sugar
½ teaspoon vanilla essence
1 x 800g can peach slices in natural juice
6 small (180g) sponge jam rollettes
60ml port or sherry (optional)
Method
1. Make jelly up as directed on packet. Refrigerate.
2. To make custard: Place all the custard mix ingredients into a medium size saucepan, blend with a whisk. Stir constantly until mixture boils. Cool.
3. To assemble trifle: Drain peaches, cut into small pieces. Slice rollettes thinly, place around base and edge of a deep glass bowl. Sprinkle port over rollettes (optional). Spoon peaches over cake then pour cooled custard on top. Mash up set jelly with fork and spread evenly over top of custard. Refrigerate until required.
Nutritional Information per serving - fat 1.7g, fibre 1.5g, protein 4.0 g, carbohydrates 26.1 g, sugar 20.8 g, sodium 92 mg, kilojoules 589, GI rating: low