Like many traditional British desserts, trifles aren't known for being particularly healthy, but this updated version helps redress this balance whilst still retaining that show stopper quality.
Ingredients
- 1 tsp vanilla extract
- 170 g Total Sweet Xylitol
- 180 g block margarine, block
- 130 g self-raising flour
- 3 medium free-range eggs, at room temperature
- 150 g frozen blueberries defrosted
- 15 g Total Sweet Xylitol
- 70 g custard powder
- 60 g Total Sweet Xylitol
- 600 milk
- 2 tsp vanilla extract
- 350 g fromage frais, (add 10g of Total Sweet Xylitol for extra sweetness if needed)
- 50 g high cacao chocolate, with a lower sugar content (try Lindt Noir, 90%)
- 100 g defrosted blueberries
Instructions
- Preheat the oven to 200C fan 180C gas mark 6.
- Line a 32cm x 24cm Swiss roll tray with baking parchment.
- Place the margarine, Total Sweet and vanilla into a mixing bowl.
- Beat for 4-5 minutes in a machine, occasionally scraping down the sides and beater to ensure a nice even mix.
- Once creamy, add 2 tbsp flour (as Total Sweet is granular, you need to add flour to ensure the egg binds) and beat well.
- Add the eggs and beat until creamy, then add the flour and beat together for 15 seconds or so, do not overbeat.
- Spread evenly into the lined Swiss roll tray.
- Bake for 15 minutes until risen and springy.
- Meanwhile, break the blueberries and the 15g Total Sweet with a fork, so you have a rough puree.
- Once the sponge is cooked, remove and cool, then turn out the sponge and peel away the parchment, cut in half, across the shortest side.
- Spread over the blueberry puree and top with the second piece of sponge, press down lightly.
- Cut into 2cm pieces and place half into a deep bowl or small bowls.
- To make the custard, place the powder into a bowl and add 3-4 tbs of milk and mix well. Boil the rest of the milk, and as it is just boiling, whisk in the powder and milk. The custard will thicken straight away.
- Remove from the heat, add the 60g Total Sweet and vanilla and mix well.
- Pour half the custard over the sponge in the bowl, then add the rest of the sponge, finally add the rest of the custard, then cool and chill well.
- Lightly whip the fromage frais and add the 10g Total Sweet and vanilla.
- Spoon over the chilled custard, then top with grated low sugar dark chocolate, more defrosted blueberries and serve.
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Nutrition Facts
Blueberry Trifle
Amount per Serving
Calories
474
% Daily Value*
Fat
29
g
45
%
Saturated Fat
8
g
50
%
Cholesterol
368
mg
123
%
Sodium
418
mg
18
%
Potassium
335
mg
10
%
Carbohydrates
31
g
10
%
Fiber
1
g
4
%
Sugar
9
g
10
%
Protein
21
g
42
%
* Percent Daily Values are based on a 2000 calorie diet.
