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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.
Servings 8
Calories 474 kcal
Prep Time20 mins
Cook Time25 mins
Total Time45 mins

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.
Add ingredients from Vickery TV straight to your favourite online supermarket
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.
Keyword chocolate, orange, raspberry
Course Christmas, Christmas Desserts, Christmas Recipes, Dessert, Low Sugar Christmas Desserts, Low Sugar Christmas Menu, Xylitol/Total Sweet
Cuisine Autumn, Christmas, Winter
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