Everyone will love this really quick trifle, a real British pudding with British Strawberries and a softly set creamy vanilla filling.
Ingredients
- 500 g punnet strawberries
- 200 g raspberry Swiss roll
- 3 tbsp amaretto or sherry (or orange juice)
- 300 g tub light cream cheese
- 8 tbsp Carnation Condensed Milk
- 3 tsp vanilla extract
- 200 ml half fat créme fraîche
- 20 g toasted flaked almonds
Instructions
- Wash the strawberries.
- Place half the strawberries onto a board and roughly chop with a knife, then tip into a small bowl and crush with a fork until very juicy. Add the remaining strawberries to the bowl.
- Slice the cake and cut each slice in half.
- Divide the cake between 6 serving glasses.
- Drizzle half a tablespoon of amaretto over each and top with the strawberries.
- Beat the cream cheese with the condensed milk and vanilla.
- Cover the strawberries with the creamy mixture.
- Top each trifle with a good dollop of créme fraîche.
- Sprinkle with the toasted almonds and chill until ready to serve.
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Nutrition Facts
Strawberry and Almond Trifle
Amount per Serving
Calories
397
% Daily Value*
Fat
20
g
31
%
Saturated Fat
10
g
63
%
Cholesterol
89
mg
30
%
Sodium
376
mg
16
%
Potassium
261
mg
7
%
Carbohydrates
46
g
15
%
Fiber
2
g
8
%
Sugar
35
g
39
%
Protein
9
g
18
%
* Percent Daily Values are based on a 2000 calorie diet.
