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Diabetic-friendly trifle
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Prep Time:
420 minutes
Cook Time:
10 minutes
Total Time:
430 minutes
Indulge guilt-free with our diabetic-friendly chocolate berry trifle!
Ingredients:
  • 9g sachet low-kilojoule raspberry jelly crystals
  • 375g fresh strawberries, hulled, sliced, plus 125g strawberries, extra
  • 42.00 gm fresh lemon juice
  • 54.00 gm sugar-free maple syrup
  • 175g savoiardi (sponge finger biscuits), broken into 2cm pieces
  • 250g fresh raspberries
  • 20.00 gm unsweetened cocoa powder
  • 15.00 gm cornflour
  • 2 egg yolks
  • 500ml (2 cups) skim milk
  • 60ml (1/4 cup) sugar-free maple syrup
Instructions:
  • Make the jelly according to the directions on the packet and chill in the fridge for 4 hours to set. Use a fork to roughly break up the jelly.
  • For the custard, combine cocoa and cornflour in a bowl. Mix in egg yolks and 60ml (1/4 cup) milk until smooth. Heat the rest of the milk in a saucepan until simmering. Gradually pour hot milk into the egg mixture, whisking constantly. Transfer to a saucepan, cook over low heat until thickened. Add maple syrup. Cover with plastic wrap, chill in fridge for 2-3 hours.
  • Combine the sliced strawberries with lemon juice and maple syrup in a bowl. Cover and let sit for 30 minutes to develop flavor.
  • Begin building your trifle by arranging half of the sponge finger biscuits at the bottom of a 2L serving dish. Follow with a layer of half the macerated strawberries, raspberries, custard, and jelly. Repeat the layers with the remaining biscuits, macerated strawberries, raspberries, and custard. Finish with the rest of the jelly and decorate with whole strawberries. Chill in the fridge until serving time.

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